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0.  E.  S.  LrB^ia^* 


CONNKCTICUT   " 

AGRICULTURAL  EXPERIMENT  STATION, 

NEW  HAVEN,    CONN. 


BXJLLETI3>T     123,     J"XJL"^,     1896. 


EXAMINATION    OF    FOOD    PRODUCTS    SOLD    IN 
CONNECTICUT. 


The  following  report  to  the  Governor  of  Connecticut,  which 
according  to  statute  is  to  form  a  part  of  the  Annual  Report  of 
this  Station,  is  issued  as  a  Bulletin  in  order  to  place  it  promptly 
before  those  who  are  concerned. 


The  Bulletins  of  this  Station  are  mailed  free  to  citize?i8  of 
Connecticut  and  to  others  who  apply  for  them,  until  the  editioiis 
are  exhausted. 


Digitized  by  tine  Internet  Arciiive 

in  2011  witii  funding  from 

LYRASIS  members  and  Sloan  Foundation 


http://www.archive.org/details/examinationoffooOOnewh 


REPORT  ON  FOOD  PRODUCTS. 


To  his  Mccellency,  0.  Vincent  Coffin,  Governor  of  Connecticut : 

As  required  by  statute,  I  herewith  submit  the  first  Report  of 
this  Station  upon  Adulterated  Food  Products. 

Very  respectfully  yours, 

S.  W.  Johnson,  Director. 

The  Conn.  Agricultural  Experiment  Station, 
New  Haven,  July  15th,  1896. 


CONTENTS. 

Page 

The  Pure  Food  Law 2 

Collection  of  Samples 5 

Maple  Syrup  and  Maple  Sugar 7 

Sugars .- 13 

Syrup 13 

Honey 15 

Lard 22 

Pepper : 32 

Mustard 44 

Cheese 49 

CofEee. t 52 

Milk 63 

Cream  of  Tartar . 66 

Cereal  Foods _ 68 

Summary 69 

Connecticut  Laws  regarding  Adulteration  of  Food  and  Drugs TO 


2  CONNECTICUT    EXPERIMENT   STATION   REPORT,    1896. 


REPORT   ON   FOOD   PRODUCTS. 

The  General  Assembly  of  this  State,  at  the  January  Session, 
1895,  passed  an  act  regulating  the  manufacture  and  sale  of  food 
products;  which  was  approved  June  26th,  1896,  and  went  into 
effect  on  August  1st  of  that  year. 

The  text  of  the  law  is  as  follows : — 

CHAPTER  CCXXXV. 

Public  Acts,  January  Session,  1895. 

An  Act  regulating  the  Manufacture  and  Sale  of  Food  Products. 

Be  it  enacted  by  the  Senate  and  House  of  Representatives  in 
General  Assembly  convened: 

Manufacture  or      SECTION  1.     It  shall  bc  unlawful  for  auv  person,  persons,  or 

sale  of  mis-  _  j     \.  i    i  •> 

achiitwated        Corporation  within  this  state  to  manufacture  for  sale,  offer,  or 

*°°^'  expose  for  sale,  have  in  his  or  their  possession  for  sale,  or  to  sell, 

any  article  of  food  which  is  adulterated  or  misbrauded  within 

the  meaning  of  this  act. 

deflned""'*  Sec.  2,     The  term  food,  as  used  in  this  act,  shall  include  every 

brand^defined.  article  uscd  for  food  or  drink  by  man,  horses,  or  cattle.     The  term 

misbranded,  as  used  in  this  act,  shall  include  every  article  of  food 

and  evei'y  article  which  enters  into  the  composition  of  food,  the 

package  or  label  of  which  shall  bear  any -statement  pui-porting  to 

name  any  ingredient  or  substance  as  not  being  contained  in  such 

article,  which  statement  shall  be  untrue  in  any  particular ;  or  any 

statement  purporting  to  name  the  substance  or  substances  of 

which  such  article  is  made,  which  statement  shall  not  give  fully 

the  names  of  all  substances  contained  in   such   article   in    any 

measurable  quantity, 

^anbe^dl^med      ^^*^-  ^-   ^*^^'  ^^®  purposes  of  this  act,  an  article  shall  be  deemed 

ated'  ^'^"''""     adulterated : 

First,  if  any  substance  or  substances  be  mixed  or  packed  with 
it  so  as  to  reduce  or  lower  or  injuriously  affect  its  quality  or 
strength ; 

Second,  if  any  inferior  substance  or  substances  be  substituted 
wholly  or  in  part  for  the  article ; 

Third,  if  any  valuable  constituent  of  the  article  has  been  wholly 
or  in  part  abstracted  ; 


LAW    REGAKDING   FOOD    PRODUCTS.  3 

Fourth,  if  it  be  an  imitation  of  or  sold  under  the  name  of  another 
article ; 

Fifth,  if  it  is  colored,  coated,  polished,  or  powdered  whereby 
damage  is  concealed,  or  if  it  is  made  to  appear  better  or  of  greater 
value  than  it  is ; 

Sixth,  if  it  contains  poisonous  ingredients  which  may  render 
such  article  injurious  to  the  health  of  a  party  consuming  it,  or 
if  it  contain  any  antiseptic  or  preservative  not  evident  and  not 
known  to  the  purchaser  or  consumer ; 

Seventh,  if  it  consists,  in  whole  or  in  part,  of  a  diseased,  filthy, 
decomposed,  or  putrid  substance,  either  animal  or  vegetable,  unfit 
for  food,  whether  manufactured  or  not,  or  if  it  is  in  any  part  the 
product  of  a  diseased  animal,  or  of  any  animal  that  has  died  other- 
wise than  by  slaughter ; 

Provided,  that  an  article  of  food  product  shall  not  be  deemed 
adulterated  or  misbranded  within  the  meaning  of  this  act  in  the 
following  cases : 

(a)  In  the  case  of  mixtures  or  compounds  which  may  be  now 
or  from  time  to  time  hereafter  known  as  articles  of  food  under 
their  own  distinctive  names,  and  not  included  in  definition  fourth 
of  this  section ; 

{h)  In  the  case  of  articles  labeled,  branded,  or  tagged,  so  as 
plainly  or  correctly  to  show  that  they  are  mixtures,  compounds, 
combinations,  or  blends ; 

(c)  When  any  matter  or  ingredient  is  added  to  a  food  because 
the  same  is  required  for  the  protection  or  preparation  thereof  as 
an  article  of  commerce  in  a  fit  state  for  carriage  or  consumption 
and  not  fraudulently  to  increase  the  bulk,  weight,  or  measure  of 
the  food  or  to  conceal  the  inferior  quality  thereof ; 

[d)  When  a  food  is  unavoidably  mixed  with  some  extraneous 
matter  in  the  process  of  collection  or  preparation. 

Sec.  4.    The  Connecticut  Agricultural  Experiment  Station  shall  Connecticut 

o  ^  Agricultural 

make  analyses  of  food  products  on  sale  in  Connecticut  suspected  sta?fon™o°make 
of  being  adulterated,  at  such  times  and  places  and  to  such  extent  ''^°*^y^^®- 
as  it  may  determine,  and  may  appoint  such  agent  or  agents  as  it 
deems  necessary;  who  shall  have  free  access,  at  all  reasonable 
hours,  for  the  purpose  of  examining,  into  any  place  wherein  it  is 
suspected  any  article  of  food  adulterated  with  any  deleterious  or 
foreign  ingredient  or  ingredients  exists,  and  such  agent  or  agents 
upon  tendering  the  market  price  of  said  article  may  take  from  any 
person,  firm,  or  corporation  samples  of  any  article  suspected  of 


CONNECTICUT   EXPERIMENT   STATION   REPORT,   1896. 


Notice  to  prose- 
cuting officers. 


Report. 


Appropriation. 


being  adulterated  as  aforesaid,  and  the  said  station  may  adopt  or 
fix  standards  of  purity,  quality,  or  strength  when  such  standards 
are  not  specified  or  fixed  by  statute. 

Sec.  5.  Whenever  said  station  shall  find  by  its  analysis  that 
adulterated  food  products  have  been  on  sale  in  the  state,  it  shall 
forthwith  transmit  the  facts  so  found  to  a  grand  juror  or  prosecut- 
ing attorney  of  the  town  in  which  said  adulterated  food  product 
was  found. 

Sec.  6.  The  said  station  shall  make  an  annual  report  to  the 
governor  upon  adulterated  food  products,  in  addition  to  the 
reports  required  by  law,  which  shall  not  exceed  one  hundred  and 
fifty  pages,  and  said  report  may  be  included  in  the  report  which 
said  station  is  already  authorized  by  law  to  make,  and  such 
annual  reports  shall  be  submitted  to  the  general  assembly  at  its 
regular  session. 

Sec.  7.  To  carry  out  the  provisions  of  this  act,  the  additional 
sum  of  twenty-five  hundred  dollars  is  hereby  annually  appropri- 
ated to  said  Connecticut  Agricultural  Experiment  Station,  which 
sum  shall  be  paid  in  equal  quarterly  installments  to  the  treasurer 
of  the  board  of  control  of  said  station,  upon  the  order  of  the 
comptroller,  who  is  hereby  directed  to  draw  his  order  for  the 
same. 

Sec.  8.  Any  person  who,  either  by  himself,  his  agent,  or  attor- 
ney, with  the  intent  that  the  same  may  be  sold  as  unadulterated, 
adulterates  any  food  products  for  man,  or  horses,  or  cattle,  or 
knowing  that  the  same  has  been  adulterated,  offers  for  sale  or 
sells  the  same  as  unadulterated,  or  without  disclosing  or  inform- 
ing the  purchaser  that  the  same  has  been  adulterated,  shall  be 
fined  not  more  than  five  hundred  dollars,  or  imprisoned  not  more 
than  one  year. 
Action  not  to  be      Sec.  9.     No  actiou  shall  be  maintained  in  any  court  in  this 

maintained  on 

illegal  sale.        state  On  accouut  of  any  sale  or  other  contract  made  m  violation 
of  this  act. 

Sec.  10.  All  acts  and  parts  of  acts  inconsistent  herewith  are 
hereby  repealed. 


Penalty. 


Approved,  June  26th,  1895. 


SAMPLING   FOOD   PRODUCTS.  5 

The  fourth,  fifth  and  sixth  sections  of  this  act  lay  certain 
duties  upon  this  Station  as  follows : 

1st.  To  make  analyses  of  food  products  suspected  of  being 
adulterated. 

2d.  Whenever  it  shall  find  by  its  analysis  that  adulterated 
food  products  have  been  on  sale,  it  shall  forthwith  transmit  the 
facts  so  found  to  a  prosecuting  ofiicer  in  the  town  where  the  adul- 
terated food  product  was  found. 

8d.  The  Station  shall  make  an  annual  report. 

The  law  also  provides  that  the  Station  may  adopt  or  fix  stand- 
ards of  purity,  quality,  or  strength,  when  such  standards  are  not 
specified  or  fixed  by  statute. 

All  articles  used  as  food  or  drink  by  men,  horses  or  cattle  are 
included  under  the  provisions  of  the  law  and  are  subject  to  the 
inspection  and  investigation  of  the  Station.  It  is  obvious  that 
because  of  this  wide  scope  of  the  law,  and  also  because  of  the 
limited  appropriation  made  for  the  work,  it  is  quite  impossible 
that  the  whole  field  should  be  covered  in  any  one  year. 

That  due  diligence  has  been  shown  in  examining  food  products 
during  the  twelve  months  covered  by  this  report  is  shown  by  the 
work  described  on  the  following  pages. 

Authorized  agents  of  this  Station  have  visited  forty  cities  and 
villages  of  Connecticut  for  the  purpose  of  purchasing  articles  of 
food  liable  to  adulteration. 

These  places  are  distributed  as  follows  : 

Litchfield  County 3  places. 


Hartford 

Tolland 

"Windham 

New  London 

Middlesex 

New  Haven 

Fairfield 


9 
1 
5 
5 
1 
10 
6 

40 


There  have  thus  been  secured  934  samples  of  food  products  of 
the  following  kinds  : 

Maple   Syrup... 72  samples. 

Maple  Sugar 7         " 

Syrup 4         " 

Cane  Sugar 16         " 


6  CONNECTICUT    EXPERIMENT   STATION    REPORT,    1896. 

Comb  Honey 12  samples. 

Strained  Honey _  48  " 

Lard  and  Lard  substitutes 162  " 

Pepper 114         " 

Mustard 74  " 

Cream  of  Tartar 103  " 

Cereal  Foods 9  " 

Coffee 124  " 

Milk 105  " 

Cheese 72  '• 

Miscellaneous 25  " 

947 

In  collecting  these  samples  no  effort  has  been  made  to  select 
places  in  which  it  might  be  supposed  that  adulterated  goods 
would  be  most  abundant,  but  it  was  rather  sought  to  get  as  many 
difierent  brands  of  each  article  as  was  possible.  To  this  end  the 
agents  purchased  from  "  fancy "  groceries,  as  well  as  from  the 
cheaper  places  which  supply  the  poorer  part  of  the  population. 

The  State  having  already  specially  provided  for  the  inspection 
of  butter,  molasses  and  vinegar  by  a  dairy  commissioner  and  his 
deputy,  inspection  of  these  three  food  products  by  the  Station  is 
uncalled  for. 

It  should  be  said,  however,  that  all  samples  drawn  by  the  dairy 
commissioner  or  his  deputy  are  referred  by  them  to  this  Station 
for  examination  and  report. 

The  examination  of  the  samples  bought  by  Station  agents  has 
been  entirely  done  by  Messrs.  Winton,  Ogden  and  Mitchell,  as 
will  be  seen  from  their  papers  on  the  following  pages. 

In  every  case  where  certain  proof  of  adulteration  was  found, 
the  facts,  as  required  by  the  law,  have  been  forthwith  transmitted 
to  a  grand  juror  or  other  prosecuting  officer  of  the  town  or 
borough  where  the  adulterated  food  products  were  sold. 

The  duties  of  this  Station  end  here.  In  order  to  prosecute  suc- 
cessfully it  is  necessary  for  the  State  not  only  to  prove  the 
sale  of  adulterated  food  products,  but  also  to  prove  that  the 
seller  knew  that  the  articles  sold  were  adulterated. 


MAPLE  SYRUP,  MAPLE  SUGAR.  T 

MAPLE  SYRUP  AND  MAPLE  SUGAR. 
By  a.  W.  Ogden. 

Maple  syrup,  obtained  by  evaporating  the  sap  of  the  sugar 
maple,  contains  essentially  the  same  sugars  that  exist  in  sugar 
made  from  sugar  cane  and  beet  root,  but  it  is  specially  prized  for 
its  peculiar  flavor.  This  flavor  is  said  to  be  more  or  less  success- 
fully imitated,  and,  according  to  popular  belief,  it  is  quite  possible 
to  j)repare,  from  the  ordinary  white  or  brown  sugar  of  the  stores, 
a  syrup  or  a  sugar  which  cannot  be  certainly  distinguished  from 
genuine  maple  syrup  or  maple  sugar. 

It  is  probable  that  genuine  maple  syrup  or  sugar  may  be  melted 
with  water  and  a  large  proportion  of  ordinary  sugar  to  make  a 
mixture  which  has  enough  maple  flavor  to  be  in  demand  and  to 
be  extensively  sold  as  maple  sugar  or  maple  syrujj. 

In  Table  I,  page  9,  are  given  analyses  of  61  samples  of  "  maple 
syrup,"  bought  by  Station  agents  in  22  different  cities  and  towns 
of  this  State. 

Of  most  of  these  it  is  impossible  to  say  whether  or  not  they 
are  genuine  and  unadulterated. 

But  the  last  eight  samples  in  the  table  of  analyses  are  certainly 
adulterated  and  consist  wholly  or  in  part  of  glucose  syrup.  The 
five  samples  which  immediately  precede  in*  the  table  those  marked 
adulterated,  and  which  are  numbered  5094,  5093,  5461,  5397  and 
5043  contain  some  substance  which  has  a  strong  right-handed 
polarization  and  is  not  "  inverted  "  by  the  action  of  acids.  Such 
a  substance  is  not  known  in  pure  maple  syrup  or  sugar,  but  a 
mixture  of  syrup  with  a  moderate  quantity  of  glucose  would 
give  the  polarization  observed  in  these  samples. 

Method  of  Testing  Sugaes  and  Syrups. 

Sugar,  syrup  and  honey  are  tested  generally  by  the  polariscope,  other  tests 
being  made  in  special  cases. 

In  our  work  one-half  the  normal  quantity  for  polariscopic  test*  was  dissolved  in 
water  and  clarified  when  necessary  with  1'^'^  each  of  alum  cream  and  basic  lead 
acetate  solution.  After  making  up  the  volume  to  lOO'^'^  and  filtering,  the  solution 
was  polarized  in  a  200™°^  tube.  50'='=  of  the  solution  were  treated  with  5"  of 
strong  hydrochloric  acid,  heated  at  68°  to  70°  C.  for  ten  minutes  and  polarized  a 
second  time,  after  inversion. 

The  results  in  the  table  are  calculated  in  all  cases  to  the  normal  quantity. 

*  13.024  grams. 


8  COISTNECTICUT   EXPERIMENT   STATION    REPORT,    1896. 

Explanations  of  the  Table  of  Analyses. 

The  last  column  in  Table  I  gives  the  per  cent,  of  cane  sugar  deduced  from  the 
polarizations.  This  ranges  in  the  "maple  syrups  "  from  47  per  cent,  in  Xo.  5371 
to  66  per  cent,  in  No.  5460.  Most  of  the  samples  contain  60  per  cent,  or  over. 
Tha  other  30  per  cent,  is  in  some  cases  mostly  and  in  all  largely  water,  but 
besides  cane  sugar  and  water  there  are  larger  or  smaller  amounts  of  "  invert 
sugar  "  (a  mixture  of  "glucose  "and  "fructose"  sugars),  which  always  results 
when  cane  sugar  solutions  containing  acids  (juice  or  sap)  are  heated  and  boiled  as 
in  open  pan  sugar-making.  A  properly  prepared  solution  of  pure  dry  cane  sugar 
polarizes  + 100  degrees.  After  heating  with  hydrochloric  acid  the  cane  sugar  is 
changed  to  "invert  sugar,"  which  polarizes  — 36-^°  at  a  temperature  of  15°  C. 
In  most  cane  sugars  and  in  syrups  containing  cane  sugar  only,  the  same  relation 
holds  so  that  such  a  syrup,  giving  direct  polarization  of  +50°,  would  polarize 
—  18.25°  after  inversion  and  would  accordingly  contain  50  per  cent,  of  cane  sugar. 

But  sugars  or  syrups  that  already  contain  invert  sugar,  show  in  consequence  a 
less  direct  +  polarization  and  a  greater  —polarization  than  those  which  contain  a 
like  amount  of  cane  sugar  luithout  invert  sugar.  Thus  in  the  sample  of  maple 
syrup  first  in  Table  I  the  56  per  cent,  of  cane  sugar  corresponds  to  +56°  of 
direct  polarization  and  about  —  19.3°  after  inversion.  The  difference — 2.9 
degrees — represents  the  polarizing  effect  of  invert  sugar,  with  small  quantities 
possibly  of  other  optically  active  substances. 

Assuming,  however,  that  cane  and  invert  sugar  are  the  only  optically  active 
things  present,  the  amount  of  invert  sugar  is  1.44  per  cent. 

Table  II,  page  12,  gives  the  analyses  of  seven  samples  of  "  Maple 
Sugar." 

Whether  these  were  made  entirely  from  maple  juice  or  are  imi- 
tations of  maple  sugar  cannot,  in  the  present  state  of  knowledge, 
be  certainly  determined  by  chemical  examination. 

They  contain  10  to  15  per  cent,  of  moisture. 


MAPLE  SYRUP,  MAPLE  SUGAR. 


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10         CONNECTICUT   EXPERIMENT   STATION   REPORT,   1896. 


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SUGAES. 


13 


SUGARS. 
By  a.  W.  Ogden^. 

Three  samples  of  granulated  sugar,  ten  of  powdered  sugar  and 
three  of  brown  sugar,  have  been  examined,  with  the  results  given 
in  Table  III. 

Powdered  sugar  is  sometimes  suspected  by  purchasers  of  being 
adulterated  with  flour  or  terra  alba  because  of  a  real  or  imagined 
lack  of  sweetness,  but  no  evidence  of  adulteration  has  been  found 
in  any  of  the  samples  here  examined. 

The  powdered  and  granulated  sugars  contain  from  98  to  99.5 
per  cent,  of  pure  sugar ;  the  bi'own  sugars,  like  the  maple  sugars, 
contain  from  10  to  15  per  cent,  of  moisture. 

Table  III. — Sugae. 


5051 
5052 
5053 

5057 
5058 
5059 
5060 
5061 
5062 
5063 
5064 
5065 
5066 

5055 
5055 
5056 


By  Whom  Sold. 


Granulated  Sugar. 
Benjamin  Blumenthal,  229  Market  St.,  Hartford. 

Isaac  Lechner,  203  Front  St.,  Hartford 

Joseph  Malley,  137  Front  St.,  Hartford 

Powdered  Sugar. 

Davis,  228  Shelton  Ave.,  New  Haven. 


J.  Casseriego,  Cor.  Starr  St.  and  Shelton  Ave.,  New  Haven... 
Voelcker  Bros.,  Cor.  Gibbs  St.  and  Shelton  Ave.,  New  Haven. 

I.  Strack.  Cor.  Munson  St.  and  Shelton  Ave.,  New  Haven 

A.  C.  Tillman,  7  Shelton  Ave.,  New  Haven 

A.  A.  Eissele,  Cor.  Henry  St.  and  Dixwell  Ave.,  New  Haven.. 

C.  Kipp,  292  Dixwell  Ave.,  New  Haven 

C.  Richards,  181  Dixwell  Ave.,  New  Haven 

J.  T.  Pohlman,  140  Dixwell  Ave.,  New  Haven 

P.  Jente  &  Bro.,  Broadway,  New  Haven 

Broivn  Sugar. 

Joseph  Malley,  137  Front  St.,  Hartford 

Benjamin  Blumenthal,  229  Market  St.,  Hartford 

Isaac  Lechner,  203  Front  St.,  Hartford _ 


o5 


99.0 
99.2 
99.2 

98.4 
99.4 
99.4 
99.0 
99.0 
99.4 
99.4 
98.8 
99.2 
98.8 

84.8 
89.2 


"  SYRUP." 

Table  IV  gives  analyses  of  four  articles  bearing  this  name. 
Nos.  5502,  5378  and  52*78  are  glucose  syruj)S  ;  No.  5501  is  appar- 
ently a  cane  sugar  syrup. 

As  no  distinct  claim  is  made  regarding  either  of  these  articles 
they  cannot  be  considered  adulterated. 


14         CONNECTICUT   EXPERIMENT   STATION   REPORT,    1896. 


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HONEY.  16 

HONEY. 
By  a.  W.  Ogden. 

Honey  consists  of  the  nectar  of  flowers  elaborated  by  the  bee 
and  laid  down  in  the  cells  of  the  honey  comb. 

This  is  in  substance  the  definition  given  in  the  dictionaries  and 
recognized  by  writers  on  food  products  and  food  adulterations. 

It  is  a  not  uncommon  practice  to  feed  bees,  when  flowers  are 
scarce,  with  sugar  in  some  form  to  carry  them  along  till  they  can 
get  a  full  supply  of  nectar  from  flowers.  But  in  order  to  lessen 
the  work  of  the  hive  and  so  to  increase  production,  cane  sugar  is 
sometimes  fed  abundantly  and  continuously  when  it  is  not  at  all 
essential  to  the  bees. 

This  cane  sugar,  more  or  less  converted  by  the  bees  into  invert 
sugar,  is  laid  down  in  the  comb ;  but  according  to  the  definition 
given  above,  is  not,  strictly  speaking,  true  honey. 

Thus  it  happens,  as  in  sample  5050  in  Table  V,  p.  16,  that 
"  honey  "  bought  in  a  comb  which  has  not  been  removed  from  the 
frame  into  which  it  was  built  by  the  bees,  and  therefore,  where 
direct  adulteration  by  a  dealer  is  in  the  nature  of  things  impos- 
sible, may  yet  contain  a  large  percentage  amount  of  cane  sugar. 
It  was  most  probably  taken  by  the  bees  from  their  artificial 
food  and  was  laid  down  within  the  cells  without  conversion  into 
invert  sugar. 

The  buyer  of  honey,  in  the  comb,  therefore  is  not  sure  of  get- 
ting honey  made  wholly  from  the  nectar  of  flowers. 

Invert  sugar  and  glucose  syrup  are  common  adulterants  of  the 
"  strained  honey  "  of  the  shops  and  a  dead  bee  or  a  fragment  of 
comb  floating  on  the  surface  is  no  sure  sign  that  the  liquid 
beneath  is  not  glucose  syrup  with  some  coloring  and  flavoring 
matter. 

Forty-eight  samples  of  strained  honey  and  twelve  samples  of 
comb  honey  have  been  bought  by  agents  of  the  Station  in  nine- 
teen cities  and  villages,  and  the  results  of  their  examination  are 
given  in  the  following  table. 

Honey  in  the  Comb. 

Table  V  contains  12  samples  of  this  class.  Of  these  we  con- 
sider the  first  six,  numbers  5610,  5611,  5049,  5105,  5486  and  5490, 
to  be  genuine. 


16         CONNECTICUT   EXPERIMENT   STATION   REPORT,   1896. 


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HONEY.  17 

The  next  five,  numbers  5104,  5367,  5366,  5365,  5368,  may  rep- 
resent "  honeys  "  from  bees  fed  more  or  less  with  sugar. 

No.  5050  is  probably  from  bees  which  had  been  abundantly  fed 
with  cane  sugar  in  some  form.  It  contains  20.8  per  cent,  of  cane 
sugar. 

The  per  cents,  of  ash  in  the  four  samples,  Nos.  5049,  5105,  5104 
and  5050,  were  .24,  .26,  .46,  and  .03  respectively. 

Steained  Honeys. 

Table  VI  contains  the  tests  of  48  samples  of  this  class.  Seven 
of  them,  as  indicated  in  the  table,  are  probably  genuine.  Thirty- 
four  are  suspected  of  representing  honey  from  bees  fed  on  sugar 
or  of  being  adulterated  with  invert  sugar. 

Two  others  contain  considerably  larger  amounts  of  cane  sugar, 
which  either  came  from  the  sugar  on  which  the  bees  were  fed  or 
was  added  to  the  honey  as  an  adulterant. 

The  last  five  in  the  table,  Nos.  5360,  5270,  5273,  5314,  5352, 
are  unquestionably  adulterated  with  glucose  syrup. 

Samples  numbered  5359,  5354  and  5363  contain  14.6,  29.3,  and 
23.1  per  cent,  of  cane  sugar  respectively. 

The  per  cents,  of  ash  in  samples  numbered  5101,  5048,  5103, 
5102,  and  5091  are  .20,  .02,  .09,  .36,  and  .09  respectively. 

A  considerable  number  of  samples  of  "  honey  "  were  in  pack- 
ages identical  in  form  and  size  and  bearing  labels  of  the  same 
size,  form  and  wording,  but  the  contents  of  these  packages  were 
nevertheless  quite  unlike  in  quality. 

These  are  included  in  Table  VII.  The  first  column  gives  the 
numbers  of  the  samples,  with  brackets  enclosing  those  which  were 
contained  in  packages  of  one  kind  ;  the  second  column  gives  the 
label,  common  to  the  packages,  while  the  following  columns  give 
the  results  of  the  examination. 

Thus  it  is  seen  that  there  were  two  samples,  5360  and  5425, 
both  in  packages  (bottles)  of  the  same  shape  and  size  and  both 
bearing  the  label,  "  Pure  California  Honey,  put  up  expressly  for 
family  or  medical  use."  The  label  bore  the  picture  of  a  busy 
bee-hive.  One  of  these  bottles  contained  glucose  syruj)  (5360), 
and  the  other  (5425)  invert  sugar  or  possibly  honey  made  from 
bees  fed  with  cane  sugar. 

There  were  five  samples,  5352,  5467,  5492,  5494,  and  5047,  put 
up  in  glass  "tumblers"  of  precisely  the  same  size  and  shape, 
2 


18         CONNECTICUT   EXPERIMENT   STATION   REPORT,    1896. 


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21 


each  bearing  a  label  showy  with  flowers,  with  the  highly  idealized 
picture  of  a  bee  in  the  center,  over  the  picture  of  a  hive,  and  the 
words,  "  Pure  Honey."     "  Ti-aderaark." 

No  two  samples  were  alike  in  composition.  One  was  probably 
pure  honey,  another  was  certainly  glucose  syrup,  the  three  others 
were  perhaps  honey,  but  of  doubtful  purity. 

Table  VII. — Samples  of  Honey  put  up  in  Similar 
Packages. 


No. 


Label  of  Packages. 


Polarlzatiou. 


Degrees.     Ternpera- 


After  Inversion, 


Degrees.     Tempera. 


5420 
5448 

5359 
5423 
5493 

5360  ) 
5425  f 

5272  [ 
5315  f 

5352^ 

5467  I 
5492  y 
5494  I 
5047  J 

5310  ) 
5424  f 

5449  } 
5466  f 

5091  ) 
5489  \ 


1  Pound  Pure  Honey.     (Blown  in 
bottle.) 


Pure  Orange  Blossom  Honey. 
Eagle  Brand 


Pure  California  Honey.    Put  up  ex- 
pressly for  family  or  medical  use 

Lamb's  Pure  Honeysuckle  Honey. 


Pure  Honey 

Choice   Extracted   Honey.     E.    C. 
Hazard  &  Co 

C    A.   Stanton.       Choice-  Honey, 
Newington,  Conn.  ... 

Orange   Blossom   Honey.      Leslie, 
Dunham  &  Co.,  Brooklyn,  N.  T, 


—  12.0 
-13.2 

+    1.2 

-  6.8 
-19.0 

+  30.2 
-20.8 

-18.4 
-13.7 

+  58.8 

-  7.9 

—  12.7 
-14.9 
-18.2 

-  5.6 
-11.8 

-  5.1 

-18.8 

—  21.2 

—  18.5 


24.7 
22.5 

24.5 
25.1 

22.8 

23.5 
24.8 

24.0 
22.0 

23.6 
23.3 
23.7 
23.7 
22.7 

23.2 

25.1 

23.8 
21.4 

22.3 

23.1 


—  17.3 
-16.1 

-18.2 

—  15.6 
-22.1 

+  27.2 
-25.1 

-20.5 
-16.1 

+  56.4 
-11.2 
-16.9 

—  17.6 

—  19.6 

-16.5 

—  14.5 

-11.0 
-21.5 

-24.0 

—  23.1 


22.5 
18.4 

23.6 
22.4 
20.7 

24.0 
21.7 

24.7 
24.4 

24.0 
22.0 
21.2 
22.9 
23.7 

24.0 
22.5 

22.3 

22.2 

26.1 
22.2 


22         CONNECTICUT   EXPERIMENT   STATION   REPORT,    1896. 

EXAMINATION  OF  LARD. 
By  a,  L.  Wi2fT0N. 


Pure  Lard, 

Pure  lard,  is  the  fat  of  swine,  separated  from  the  animal  tissue 
by  the  process  of  "  rendering."  It  should  contain  less  than  one 
per  cent  of  water  and  foreign  matters. 

The  choicest  lards  are  made  from  the  whole  "  leaf,"  or  from 
the  residue,  after  rendering  the  leaf  at  low  temperatures  and 
expressing  the  "  neutral  lard  "  which  is  used  in  the  manufacture 
of  oleomargarine.  A  good  quality  of  lard  is  also  made  from 
back-fat  and  leaf  rendered  together.  Fat  from  the  head  and 
intestines  goes  to  make  cheaper  grades. 

Lards  may  be  either  kettle  or  steam-rendered ;  the  kettle  pro- 
cess being  usually  employed  for  the  choicer  fat  parts  of  the 
animal,  while  head  and  intestinal  fat  furnish  the  so-called  "  steam 
lard,"  Steam  lard,  however,  is  sometimes  made  from  the  leaf, 
and  on  the  other  hand  other  parts  than  the  leaf  are  often  kettle- 
rendered.  Kettle-rendered  lard  usually  has  a  fragrant  cooked 
odor  and  a  slight  color,  while  steam  lard  often  has  a  strong  animal 
odor. 

Adulterations  of  Lard. 

Bell  (1881)  stated  that  water  is  the  only  adulterant  which  came 
under  his  notice  in  England.  Dietzsch  (1883)  cited  water  as  the 
chief  adulterant,  but  added  that  "  American  refined  lard  "  is  a 
mixture  of  hog  fat,  oleomargarine,  stearin  and  beef  tallow. 

The  celebrated  case  of  McGeoch,  Everingham  &  Co.  vs.  Fowler 
Bros.,  which  was  tried  before  the  Chicago  Board  of  Trade  in 
1883,  developed  the  facts  that  the  mixing  of  cotton  seed  oil,  beef 
stearin,  etc.,  with  lard  at  that  time  was  practiced  in  Chicago. 
The  chief,  and  at  present,  apparently  the  only  adulterants  of  lard 
in  common  use,  are  other  cheaper  fats,  of  which  cotton  seed  oil 
and  "  stearin  "*  are  the  ones  mostly  used ;  the  former  especially 

*  By  rendering  at  a  low  temperature,  and  subsequently  straining  and  pressing, 
beef  fat  is  separated  into  two  parts;  "oil,"  which  finds  use  in  the  manufacture  of 
oleomargarine  or  imitation  butter,  and  "stearin."  the  more  solid  fat  used  in  mak- 
ing lard  substitutes  or  imitations. 


LARD.  23 

because  of  its  cheapness,  the  latter  in  order  to  give  solid  consist- 
ence to  the  mixture. 

The  misleading  term  "refined  lard,"  which,  until  1889,  was 
used  to  designate  imitations,  composed  largely  of  cotton  seed  oil 
and  beef  stearin,  has  since  been  abandoned,  and  such  mixtures 
are  now  branded  as  "lard  compounds." 

N,  K,  Fairbank  &  Co.  and  Swift  &  Co.  have  gone  a  step  fur- 
ther and  manufacture,  under  the  names  of  cottolene  and  cotosuet, 
mixtures  of  cotton  seed  oil  and  beef  fat,  which  are  not  sold  as 
imitations  of  lard,  but  as  substitutes,  under  copyrighted  trade 
names. 

Neither  of  the  materials  used  as  lard  adulterants  are  considered 
to  be  at  all  injurious  to  health.  But  the  mixture  of  cotton  seed 
oil  and  stearin  is  cheaper  than  pure  lard,  and  by  many  people  is 
considered  inferior  for  culinary  operations. 

Methods  of  Detecting  Laed  Adulterations. 

The  most  complete  work  on  the  subject  of  lard  adulteration  was  published  by 
Wiley  as  Part  IV,  Bulletin  13,  of  the  U.  S.  Department  of  Agriculture,  Division 
of  Chemistry.  In  this  are  described  in  detail  the  processes  used  in  the  manufac- 
ture of  lard  and  lard  adulterants,  the  properties  of  these  fats,  the  methods  of  iden- 
tification, and  the  results  of  the  examination  of  numerous  samples  of  pure  and 
adulterated  lards,  cotton  seed  oil,  various  stearins,  etc. 

Of  the  numerous  methods  which  have  been  proposed  for  the  detection  of  for- 
eign fats,  three  have  been  selected  as  best  suited  for  our  purpose. 

1. — Bechi's  silver  test  as  modified  by  Dudley  is  described  in  detail  by  Wesson, 
in  a  recent  article  on  lard  adulteration  (Jour.  Amer.  Chem.  Soc.  xvii,  724).  The 
author,  whose  experience  in  this  kind  of  work  has  been  very  extensive,  states 
that  this  is  the  best  single  test  for  cotton  seed  oil  we  have.  In  doubtful  cases 
the  lard  should  be  treated  with  nitric  acid,  as  recommended  by  Wesson. 

2. — Hiibl's  Iodine  absorption  number :  I  have  followed  m  all  essentials  Hiibl's 
directions  as  given  in  Bulletin  13,  Part  IV,  of  the  Division  of  Chemistry,  U.  S. 
Dept.  of  Agriculture,  p.  462. 

For  weighing  the  fat,  however,  I  have  used,  as  recommended  by  Wesson,  flat- 
bottomed  glass  cylinders,  10  mm.  in  diameter  and  20  mm.  high. 

These  weigh  less  than  2  grams  and  do  not  change  weight  perceptibly  from  one 
weighing  to  another. 

Five  to  seven  c.c.  of  the  melted  fat  (according  as  the  iodine  number  is  high  or 
low),  are  measured  into  a  weighed  cylinder  from  a  delicate  pipette.  After  cool- 
ing, the  cylinder  and  fat  are  weighed  and  introduced  into  the  glass-stoppered  vial 
in  which  the  subsequent  operations  are  performed. 

3. — Belfield's  microscopic  test  modified  by  Gladding :  The  details  of  this  pro- 
cess were  kindly  furnished  by  Mr.  T.  S.  Gladding,  and  have  since  been  published 
by  him.  Jour.  Am,  Chem.  Soc.  xviii,  p.  189. 


24         CONNECTICUT   EXPERIMENT   STATION   REPORT,    1896, 

Examination  of  Lard  from  the  Connecticut  Market. 

One  hundred  and  sixty-two  samples  have  been  collected  by- 
agents  of  the  Station,  in  twenty-one  cities  and  villages  of  Con- 
necticut, between  the  third  of  October  and  twenty-third  of 
November,  1895. 

These  samples  fall  into  three  classes  : 
1st. — Pure  lard. 
2d. — Lard   substitutes,    "compound    lards,"  cottolene,    cotosuet, 

etc.,  sold  under  their  trade  names,  but  not  as  pure  lard. 
3d. — Adulterated  lard,  or  imitations  sold  as  lard. 

Some  samples  were  evidently  duplicates  of  well  known  brands, 
already  examined,  and  were  not  tested. 

Pure  Lard. — In  Table  VIII  are  given  the  results  of  examina- 
tion of  sixty-four  samples  of  this  class. 

The  first  six  samples  are  stated  to  have  been  rendered  by  the 
butchers  from  whom  they  were  purchased.  The  nine  samples 
which  follow  them  wei'e  probably  all  kettle-rendered.  Of  the 
remainder  a  considerable  number  were  undoubtedly  steam  lards. 
The  prices  paid  for  these  pure  lards  ranged  from  nine  to  fourteen 
cents  per  pound.     The  average  price  was  11.4  cents. 

Bechi's  test,  applied  directly,  usually  gave  with  these  pure  lards  no  color  at  all 
or  only  a  slight  color.  In  a  few  samples,  probably  steam  lards,  a  decided  purple 
color  was  obtained,  but  after  purification  of  the  fat  by  nitric  acid  as  described  by 
Wesson,  Bechi's  test  produced  only  a  slight  coloration. 

The  highest  iodine  number  is  68.3,  the  lowest  54.5.  The  lower  numbers  were 
found  in  the  kettle-rendered  samples.  Microscopic  examination  in  each  case 
revealed  the  presence  of  the  lard  stearin  in  crystals,  and  in  no  case  were  the 
characteristic  beef  stearin  forms  present. 

Lard  Compounds  and  Lard  Substitutes. — In  Table  IX  are 
described  eleven  samples  of  this  kind,  sold  for  what  they  really 
were  :  that  is,  not  pure  lard,  but  fat  mixtures  resembling  lard, 
and  having  the  same  culinary  use.  They  are  not  adulterated 
goods,  in  accordance  with  provisions  a  and  h,  Section  3,  of  the 
Connecticut  Pure  Food  Law  of  1895.  The  prices  of  these  lard 
substitutes  and  compounds  ranged  from  S  to  10  cents  per  pound. 

All  of  these  samples,  when  tested  with  Bechi's  reagent,  formed  a  mirror  of 
reduced  silver  and  became  discolored,  acquiring  in  some  cases  a  dark  brown,  in 
others  a  purple  black  tint.  Previous  purification  of  the  lard  samples  did  not 
change  the  result. 

The  lowest  iodine  number  found  in  any  case  was  SI. 5,  the  highest  92.6. 
Armour's  lard  compound,  which  was  formerly  so  mixed  as  to  have  about  the  same 


LARD. 


25 


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26         CONNECTICUT    EXPERIMENT   STATION   EEPORT,    1896. 


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28         CONNECTICUT   EXPERIMENT   STATION   REPORT,    1896. 

iodine  number  as  pure  lard,  thus  making  Hubl's  iodine  absorption  test  of  no 
value  in  detecting  the  presence  of  cotton  seed  oil,  is  now  apparently  compounded 
according  to  another  formula. 

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Lard  Compounds  and  Imitations^  sold  as  Lard. — In  Table  X 
are  given  analyses  of  forty-three  samples  of  this  class.  In  every 
case  the  purchasing  agent  asked  for  lard  and  there  was  sold  to 
him  an  imitation  or  substitute  without  any  statement  or  hint  that 
it  was  not  pure  lard.  The  prices  paid  ranged  from  seven  to 
twelve  cents  per  pound  and  averaged  9.3  cents. 


LARD. 


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32         CONNECTICUT    EXPERIMENT   STATION    REPORT,    1896. 

EXAMINATION    OF    PEPPER. 
By  a.  L.  Winton. 

A  considerable  part  of  the  chemical  work  described  in  this 
paper  was  done  by  Mr.  W.  L.  Mitchell. 

Nature  of  Pepper. — Both  the  white  and  the  black  pepper  of 
commerce  are  the  fruit  of  Piper  nigrum,  a  climbing  perennial 
plant,  indigenous  to  Malabar  and  cultivated  in  various  other  trop- 
ical countries. 

The  berries  or  peppercorns  grow  close  to  the  stems  in  long 
spikes,  twenty  to  fifty  berries  in  each  spike,  and  change  color  as 
they  ripen,  from  green  to  red  and  finally  to  black. 

The  black  peppercorns  of  commerce  are  prepared  by  picking 
and  drying  the  unripe  spikes  as  soon  as  some  of  the  berries  begin 
to  turn  red.  During  the  drying  process  the  berries  shrivel  some- 
what and  turn  black. 

"  White  peppercorns"  are  the  ripe  berries  from  which  the  outer 
shell  has  been  removed.  They  are  grey  in  color  and  have  a 
smooth  surface.  White  pepper  is  not  so  pungent  as  the  black 
kind,  but  is  considered  by  many  to  have  a  finer  flavor. 

Long  pepper,  although  produced  by  a  plant  {^Piper  looigum) 
belonging  to  the  same  genus  as  the  true  pepper,  is  very  difierent 
in  its  looks  and  flavor.  The  small  berries  are  very  closely  crowded 
together  in  elongated  clusters  often  an  inch  or  more  in  length. 
It  has  a  spicy  taste,  but  none  of  the  fine  flavor  of  true  pepper,  to 
which  it  is  sometimes  added  as  an  adulterant.  Long  pej^per  is 
apt  to  have  earth  adhering  to  it. 

Cayenne,  often  called  "red  pepper,"  is  the  fruit  of  several 
species  of  Capsicum  quite  similar  to  our  garden  peppers  and  is 
radically  different  from  the  kinds  of  pepper  already  named.  It  is 
also  used  as  an  adulterant  of  black  pepper,  to  restore  the  "  bite," 
which  has  been  lost  by  the  addition  of  tasteless  foreign  matters. 

Pepper  is  the  most  important  commercially  of  all  the  spices  and 
condiments.  It  is  almost  entirely  imported  in  the  form  of  pepper- 
corns, which  are  admitted  free  of  duty. 

According  to  the  Report  on  "  Imports  for  Consumption  into 
the  United  States,  1894  and  1895,"  prepared  by  the  Bureau  of 
Statistics,  U.  S.  Treasury  Department,  1 9,937,422  pounds  of 
whole   pepper,   having   a  value    (at   four   cents   per   pound)    of 


PEPPEK.  33 

1791,853.93,  were  brought  into  the  United  States  during  the  year 
1895.  A  larger  quantity  of  pepper  was  imported  than  of  any 
other  single  spice  or  condiment,  and  the  money  value  of  the  im- 
jDorted  pepper  was  more  than  one-third  of  all  unground  spices 
taken  together. 

Assuming  that  all  this  pepper  is  annually  consumed  in  the  coun- 
try and  that  Connecticut  consumes  a  quantity  proportional  to  the 
population  (one  per  cent.),  nearly  200,000  pounds  must  be  annually 
used  in  the  State. 

The  wholesale  price  of  this,  unground,  would  be  nearly  $8,000, 
but  the  retail  price  would  be  $56,000.  This  does  not  take  into 
account  the  enormous  quantities  of  adulterants,  for  which  the  con- 
sumer usually  pays  about  the  same  price  as  for  pure  pepper. 

The  Adulteration  of  Pepper. — Ground  pepper,  the  form  in 
which  most  of  the  pepper  is  sold  to  consumers,  is  perhaps  the 
most  extensively  adulterated  of  all  food  products.  The  list  of 
things  which  have  been  used  as  adulterants  includes  bran,  hulls 
and  other  by-products  from  wheat,  maize,  rice,  oats,  buckwheat 
and  other  grains,  ground  linseed,  olive  and  rape  seed  cake,  shells 
(often  roasted  or  charred)  of  cocoanut,  almonds  and  other  nuts, 
sawdust,  mustard  husks,  cayenne,  long  pepper,  pepper  shells, 
terra  alba. 

In  order  to  get  a  proper  mixture  of  light  and  dark  particles,  it 
is  customary  to  use  two  or  more  adulterants,  the  one  dark,  the 
other  light-colored ;  as  for  example :  Roasted  cocoanut  shells  and 
wheat  middlings ;  buckwheat  hulls  and  buckwheat  middlings. 

Cayenne  reinforces  the  pungency  which  has  been  reduced  by 
dilution.  Mustard  husks  also  give  a  certain  "  bite  "  to  the  mix- 
ture. 

Wheat  or  buckwheat  middlings  furnish  adulterants  for  white 
pepper  which  closely  resemble  the  genuine  pepper  in  appearance. 

Pepper  shells  or  dust  consists  of  the  hulls  removed  from  white 
pepper  with  adherent  dirt  and  often  other  waste  material. 

Examination  of  Samples  of  Pepper  from  the  Connecticut 

Market. 

One  hundred  and  fourteen  samples  have  been  bought  by  our 
sampling  agents  from  stock  sold  in  bulk  as  well  as  in  manufac- 
turers' packages.     The  results  of  the  examinations  appear  in  the 
following  tables  and  discussion  : 
3 


34         CONNECTICUT   EXPERIMENT   STATION   REPORT,    1896. 

Methods  of  Examination. 

Microscopic  Examination. — A  portion  of  the  sample  was  first  viewed  in  water 
with  ordinary  illumination,  using  magnifying  powers  of  74  and  392  diameters. 
The  character  and  size  of  the  starch  granules  were  noted  and  the  results  supple- 
mented by  esamination  with  polarized  light  and  also  by  viewing  portions  treated 
with  iodine.     The  foreign  tissues  could  often  be  identified  without  use  of  clearing 


The  same  portion  which  had  been  viewed  directly  was  tlien  treated  with 
potash  and  again  examined. 

The  crude  fiber  separated  in  the  course  of  chemical  analysis  furnished  material 
in  which  much  of  the  denser  tissues,  such  as  "stone  cells,"  was  brought  out  dis- 
tinctly and  could  be  easily  identified.  The  presence  of  charcoal  or  charred  shells 
was  also  shown  in  this  material,  as  it  remains  black  after  the  treatment  with 
acid  and  alkali,  while  the  tissue  of  genuine  pepper  and  of  most  adulterants,  evea 
buckwheat  hulls,  is  of  a  light  brown  color.  The  presence  of  charred  material  was 
confirmed  by  bleaching  tests  with  nitric  acid  and  chlorate  of  potash. 

Chemical  Analysis.— WaXeT,  ether  extract,  fiber  and  ash,  were  determined  by 
the  methods  which  are  used  for  the  analysis  of  feeding  stuffs.  The  drying  in 
hydrogen  was  continued  until  constant  weight  was  secured,  which  required  about 
eight  hours.  The  loss  represents  not  only  water,  but  also  a  part  of  the  volatile 
oil.  The  extraction  with  absolute  ether  was  complete  at  the  end  of  eight  hours. 
The  same  weighed  portion  was  used  for  determination  of  water,  ether  e.-ctract  and 
fiber. 

The  ether  extract  from  pure  pepper  consists  of  piperine  and  resin,  and  the  for- 
mer invariably  crystallizes  out  from  the  resin  on  cooling ;  but  when  the  pepper  is 
adulterated  with  stuff  which  contains  fat  or  oil,  the  latter  may  completely  hide  the 
piperine  crystals  if  it  does  not  prevent  their  forming  in  the  extract.  "We  regard 
the  absence  of  crystals  in  the  ether  extract  as  certain  evidence  of  adulteration. 

If  the  fat  or  oil  introduced  in  the  adulterant  brings  up  the  weight  of  ether 
extract  to  the  amount  which  is  found  in  pure  pepper,  a  nitrogen  determination  in 
the  extract  from  10  grams  of  pepper  will  disclose  its  real  nature. 

Pure  piperine  contains  4.91  per  cent,  of  nitrogen,  but  the  ether  extract  of  pep- 
per consists  in  part  of  resin,  which  lowers  the  percentage  considerably.  Thus  a 
sample  of  pure  white  pepper  gave  an  ether  extract  containing  3.25  per  cent,  nitro- 
gen, and  of  pure  black  pepper  2.64  per  cent.  In  adulterated  samples  the  ether 
extract  had  less  than  two  per  cent,  of  nitrogen. 

Adulterated  peppers,  as  a  rule,  contain:  1.  Either  less  ether  extract,  or.  2. 
less  nitrogen  in  the  ether  extract,  or,  3.  more  fiber,  or,  4.  more  mineral  matter 
than  pure  ground  pepper.  It  would  be  difficult  to  find  adulterants  which  could 
be  used  in  any  considerable  quantity  and  yet  fail  to  be  detected  by  one  or  more 
of  these  tests. 

Pure  Black  Pepper. — In  Table  XI  are  grouped  all  those  sam- 
ples, fifty-nine  in  number,  in  which  no  foreign  substance  was 
detected  with  the  microscope  and  which  within  reasonable  limits 
agree  in  chemical  composition  with  samples  of  undoubted  purity. 

It  is  possible  that  some  of  these  samples  are  adulterated  with 


PEPPER. 


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36       CONISrECTICUT   EXPERIMENT   STATION   REPORT,    1896. 


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PEPPER. 


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38         CONNECTICUT   EXPERIMENT   STATION   REPORT,   1896. 

pepper  shells,  but  not  with  appreciable  quantities  of  other  foreign 
matters.  Twenty-six  of  these  samples  were  sold  in  packages 
bearing  the  name  and  address  of  the  manufacturers,  and  thirty- 
three  were  sold  by  grocers  in  bulk. 

The  lowest  per  cent,  of  ether  extract  found  in  any  sample  was  6.62.  The 
highest  per  cents  of  fiber  and  ash  were  15.41  and  6.42  per  cent,  respectively. 

Adulterated  Black  Pepper. — In  Table  XII  are  given  results  of 
examinations  of  twenty-nine  samples  of  this  kind,  seven  sold  in 
packages  bearing  the  name  of  the  manufacturer  or  dealer,  and 
twenty-two  sold  in  bulk. 

All  of  these  samples  were  condemned  both  by  the  chemical 
and  microscopic  investigation.  With  the  microscope  one  or 
more  of  the  following  things  were  found  in  each  sample :  cayenne, 
starch,  wheat,  buckwheat,  cocoanut  shells,  charred  matter,  saw- 
dust and  chaff. 

In  noting  the  character  of  the  adulterants,  we  name  in  most 
cases  the  seed  or  the  article  from  which  the  adulterant  was  derived. 
It  is  not  always  possible  to  state  positively  the  particular  product 
used.  For  example :  where  wheat  starch  and  wheat  tissue  were 
identified,  we  have  given  wheat  as  the  adulterant  without  attempt- 
ing to  say  whether  wheat  middlings,  wheat  flour  or  wheat  bran 
was  used.  The  buckwheat  products  used  were  in  some  cases 
largely  the  black  hulls,  in  others  almost  entirely  the  inner  seed 
envelopes  with  starchy  matter. 

Whenever  cocoanut  shells  and  charred  matter  were  both 
detected  in  the  same  sample,  it  is  probable  that  the  latter  was 
derived  from  the  foi'mer,  although  it  was  not  always  possible  to 
identify  the  cocoanut  "  stone  cells "  in  the  blackened  opaque 
masses. 

Generally  it  is  not  possible  to  determine  the  exact  per  cent,  of 
adulteration.  In  some  samples,  however,  there  was  no  evidence 
that  any  real  pepper  was  present  and  the  per  cent,  of  ether 
extract  showed  that  a  number  of  samples  did  not  contain  more 
than  50  per  cent,  and  in  two  cases  not  more  than  20  per  cent,  of 
pure  pepper.  This  does  not  disclose  the  full  extent  of  adultera- 
tion, as  most  of  the  adultei'ants  yield  a  considerable  amount  of 
ether  extract. 

In  the  columns  giving  the  results  of  the  chemical  analyses,  those  figures  which 
are  abnormal,  that  is  to  say  below  6.50$^  for  ether  extract,  or  above  16jg  for  fiber, 
and  6.50$^  for  ash,  are  printed  in  heavy  faced  type. 


PEPPER. 


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40         CONNECTICUT   EXPEBIMENT    STATION    REPORT,    1896. 


a 
o 

ta 
a 

1 

a 

5 

•qsY 

,-Hio       CO       '-"t*       1— 1       oco       o       m 

Jt-O          -^          OOeO         QO         Ot-H          Ci          CO 

CO  in       •<*       ^  t'       ipi       o*  <r)       .-o'       id 

8.83 
6.80 

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14.69 

33.63 

33.64 
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26.42 

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35.04 
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jama 

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3.05 
6.35 

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9.55 
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9.67 
10.41 

10.96 

8.46 
9.98 

9.60 

7.74 

10.96 
10.04 

8.49 

8.34 

9.41 
12.01 

Microscopic  Examination— Adulterants 
detected. 

Wheat,  Grain  Hulls,  Cocoanut 
Shells,  Charred  matter 

Wheat  (cracker  crumbs),  Cayenne. 

Wheat,  Cocoanut  Shells,  Charred 
matter,  Cayenne 

Buck  wheat,  Wheat,  Cocoanut  Shells, 
Charred  matter 

Buckwheat  Hulls,  Cayenne 

Buckwheat  Hulls,  Cayenne.. 

Buckwheat.  Cocoanut  Shells,  Char- 
red matter,  Cayenne 

Wheat  (cracker  crumbs),  Cayenne. 

Wheat,     Grain     Hulls,     Cocoanut 
Shells,  Charred  matter. 

Buckwheat,  Cocoanut  Shells, 
Charred  matter,  Cayenne 

Buckwheat  Hulls,  Cayenne.. 

Wheat 

re 

o 

oT 

35 

p 
re 
o 
o 
o 
O 

re 

matter,  Cayenne — 

Wheat,  Cocoanut   Shells,    Charred 

matter,  Cayenae 

Wheat,    Cocoanut    Shells,    Chaffy 

matter,  Cayenne 

Buckwheat,  Wheat 

K.i8d 

30    •pnnod 
pred  aouj; 

O         OOO         O         OO         CO         oc-o         o 

o       o 

o 

O          C          O  ' 

P 

F.  W.  Tracey,  Preston — 

Kinney's,  Bank  St ,  New  Milford 

Wm.  W.  Blakeman,  Derby  Junction.. 

191  East  Main  St.,  Bridgeport... 

D.  Hallett,  470  E.  Main  St.,  Bridgeport 
Mrs.  J.  McGovern,  122  N.  Washington 

Ave.,  Bridgeport 

A.  J.  Hopkins,    Boston  Branch,  Nor- 
wich 

87  White  St ,  Danbury 

C.  A.  Allison,  31  Main  St..  Middletown 

Joseph  Connor  &  Sons,  Norwich 

J.  B.  SuUivan,  cor.  E.  Main  and  Steu- 
ben Sts.,  Bridgeport 

Sam'l  Z.  D.  Durand,  183  Main  street, 
Birmingham 

Morris  Sheild,  142  Main  St.,  Birming- 
ham  

Foote  Bros.,  W.  Main  St.,  Waterbury. 
K.  A.  Fitch,  61  Broadway,  Norwich.. 
A.  L.  Allen,  Norwich 

bo 

«    . 

«§ 

05  S 

■^  n 

So 

p 

c 

(S 

Gronnd  Pepper  in  iulJc. 

•OK  uopeijs 

5514 

5517 
5519 

5523 

5526 
5531 

5534 

5537 
5541 

5544 

5546 
5548 

o 
in 

* 

i«       CO       la 

Its         lO         o 

in       o       ITS 
in       m       m 

r—  _  i^ 


PEPPER. 


41 


In  eight  samples  the  percentage  of  all  three  constituents  was  beyond  the  stand- 
ard limits.  The  same  was  true  in  14  cases  of  two  constituents  and  in  five  cases 
of  one  constituent. 

'  Only  one  sample,  No.  5487,  was  not  condemned  by  any  of  these  three  determina- 
tions, but  the  ether  extract  from  this  showed  no  crystals  of  piperine  and  con- 
tained but  1.88^  of  nitrogen. 

Two  samples  of  buckwheat  middlings  analyzed  at  this  Station  (see  Report  for 
1886,  p.  Ill  and  for  1888,  p.  152)  contained  7.55^  and  8.06^  respectively,  of 
ether  extract.  A  pepper  may  have  the  normal  percentage  of  extract  and  yet  be 
grossly  adulterated  with  this  product.  Fortunately  we  have  other  means  for 
detecting  the  admixture  with  certainty. 

Black  Pepper  Suspected  of  Adulteration, — In  Table  XIII  are 
included  four  samples  of  this  class  from  packages  bearing  the 
name  of  the  manufacturer  or  dealer,  and  eight  sold  in  bulk. 

No  foreign  matters  were  detected  in  these  samples  by  the 
microscope,  but  chemical  analysis  indicates  either  the  addition  of 
pepper  shells,  or  that  the  samples  were  ground  from  uncleaned 
peppercorns. 

An  analysis  of  a  sample  of  "pepper  shells"  offered  to  the 
"trade"  at  one  and  three-quarter  cents  per  pound  in  25  ton  lots, 
is  given  below,  together  with  an  analysis  of  long  pepper. 


station  No. 

Water. 

Ether 
Extract. 

Fiber. 

Total  Ash. 

Sand. 

3pper  shells  or  dust  ., .       5630 

8.36 

6.98 

22.88 

9.19 

2.28 

3ng  pepper,  ground   at 

the  Station 5634 

9.87 

7.24 

7.38 

8.10 

.55 

Table  XIII. — Black  Pepper  suspected  oe  Adulteration. 


How  sold. 

Price  per 
%  pound. 

Cents. 

10 
10 
10 

8 

8 
10 

7 

8 
10 
10 

6 
10 

Chemical  Examination. 

Ko. 

Water. 

Ether 
Extract. 

Fiber. 

Ash. 
(Total.) 

Sand. 

5589 
5587 
5580 
5579 
5561 

In  labeled   package  .. 
In  bulk    '.'. 

8.54 
10.73 
11.73 
10.91 
10.21 
10.51 
10.54 
10.48 
10.42 
10.07 
11.32 
10.21 

8.18 
6.43 

6.77 
7.96 
8.16 
7.34 
6.96 
5.11 
7.43 
7.85 
9.41 
7.59 

16.63 
1T.62 

15.66 
15.17 
16.97 
18.8T 
20.29 
20.2T 
14.01 
12.32 
14.09 
12.56 

6.61 
6.67 
7.30 
6.95 
7.85 
6.90 
6.56 
6.83 
6.82 
7.15 
6.56 
7.03 

1.75 
1.00 
1.43 
1.35 
1.91 

5535 

5525 
5533 

1.05 

u       u 

u       u      ■ 

.88 
1.04 

5554 

(1         u 

1.70 

5543 

(1      11 

1.80 

5515 

ti       a 

1.35 

5527 

u       u 

2.10 

42         CONNECTICUT   EXPEEIMENT   STATION   REPORT,    1896, 

White  Pepper,  Pure  and  Adulterated. — In  Table  XIV  are  given 
analyses  of  seven  samples  of  white  pepper,  two  of  which  are 
adulterated. 

To  recapitulate :  102  samples  of  pepper  have  been  examined. 

64     samples  were  probably  pure  pej^per. 
1 2     samples  ware  suspected  of  adulteration. 
31     samples  were  certainly  adulterated. 

107 

About  66  per  cent,  of  the  samples  in  packages  were  pure,  about 
52  per  cent,  of  samples  sold  in  bulk  were  pure. 


PEPPER, 


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44         CONNECTICUT    EXPERIMENT   STATION    REPORT,    1896. 

MUSTARD, 
By  a.  L.  Winton, 


A  portion  of  the  chemical  work  described  in  this  paper  was 
done  by  Mr.  W.  L.  Mitchell. 

The  genuine  mustard  of  commerce  is  made  chiefly,  if  not  wholly, 
from  the  seeds  of  the  black  mustard  [Brassica  nigra),  and  white 
mustard  {Brassica  alba). 

Cabbage,  cauliflower,  turnip  and  other  well  known  plants 
belong  to  the  same  genus,  Brassica,  and  their  seeds  are  like  those 
of  the  mustards  in  form  and  structure. 

Black  mustard  seed  is  about  as  large  as  dust  shot,  and  varies 
in  color  from  light  brown  to  black.  When  rubbed  up  with  water 
there  is  formed  the  volatile  oil  of  mustard,  which  has  a  penetrat- 
ing and  highly  pungent  odor  as  well  as  taste. 

White  mustard  seed  is  several  times  as  large  as  seed  of  the 
black  species,  has  a  buflf  color,  and  when  pulverized  and  moistened 
emits  no  odor  of  mustard  oil,  but  has  a  sharp,  acrid  taste. 

The  pure  ground  mustard  of  commerce  consists  of  the  ground 
seed  of  one,  or  of  a  mixture  of  both  the  black  and  white  species, 
the  husks  being  separated  by  bolting.  Oftentimes  a  portion  of 
the  fatty  oil  of  the  seed  is  extracted,  as  the  pungency  is  not 
thereby  aflTected  and  the  mustard  meal  is  said  to  keep  better. 

Adulterations  of  Mustard. — The  common  adulterants  of  mus- 
tard are  make-weights  :  such  as  starchy  matters  (wheat  flour, 
etc.)  and  plaster  or  terra  alba — and  coloring  matters :  such  as 
turmeric  and  Martins'  yellow. 

The  use  of  flour  in  mustard  has  been  defended  on  the  ground 
that  pure  mustard  does  not  keep  well  and  is  too  pungent  for  ordi- 
nary use. 

To  color  mustard,  turmeric  is  generally  used.  It  is  prepared 
from  the  root  of  a  plant  allied  to  ginger,  and  its  bright  yellow 
color  and  spicy  taste  make  it  sought  after  for  the  purpose. 

The  use  of  Martins'  yellow  is  objectionable,  as  it  is  distinctly 
poisonous. 

These  dyes  hide  the  presence  of  white  adulterants  and  have  a 
brilliant  yellow  color.  The  natural  color  of  pure  ground  and 
hulled  mustard  seeds  is,  however,  a  very  pale  yellow. 


MUSTAED.  45 

Examination  of  Samples  of  Mustard   from  the   Connecti- 
cut Market. 

Methods. — Ash  or  mineral  matter  was  determined  by  direct  incineration. 

Tm-meric  was  detected  by  its  characteristic  color  reaction  with  ammonia.  The 
method  given  in  Allen's  Commercial  Organic  Analysis,  Vol.  Ill,  Part  1,  p.  154, 
was  followed  in  testing  for  Martins'  yellow. 

Starch  was  detected  by  microscopic  examination. 

Pure  TJncolored  3Iv.stard. — In  Table  XV  are  included  15  sam- 
ples of  this  kind.  These  samples  were  not  only  free  from  starchy 
and  mineral  adulterants,  but  contained  no  coloring  matter  foreign 
to  the  mustard  seed.  They  were  without  exception  of  a  dull  yel- 
low color  and  contrasted  strongly  with  the  vivid  yellow  of  mus- 
tards dyed  with  turmeric  or  Martins'  yellow.  The  per  cent,  of 
ash  ranged  from  4.20  to  7.82. 

Mustard  Artificially  Colored. — Table  XYI  includes  24  samples 
of  this  class  in  which  no  foreign  matter,  except  coloring,  was  de- 
tected. Martins'  yellow  was  present  in  four  samples,  turmeric  in 
the  remaining  20  samples. 

Mustard  Adulterated  or  "  Compounded  "  with  Starchy  Matter 
or  Gypsum. — There  are  grouped  under  this  head  in  Table  XVII 
"  mustards,"  30  in  number,  in  which  either  flour  or  plaster  was 
present  in  considerable  quantity.  Three  of  these,  Nos.  5665,  5666 
and  5672,  were  conspicuously  labeled  mustard  on  the  broader 
sides  of  the  boxes,  and  on  one  of  the  narrower  sides  it  was  stated, 
in  much  smaller  type  and  in  the  words  given  in  the  table,  that  the 
article  is  a  compound. 

Of  the  30  samples  examined,  26  contained  considerable  quantities 
of  wheat  flour  or  other  starchy  matter  and  four  were  adulterated 
with  gypsum  or  terra  alba.  Twenty-four  were  colored  with  tur- 
meric, four  with  Martins'  yellow  and  two  appeared  to  be  colored, 
although  no  dye  was  identified.  Eleven  were  in  labeled  boxes, 
the  remainder  sold  in  bulk. 

The  quantity  of  lime  present  was  determined  in  the  four  sam- 
ples adulterated  with  gypsum  and  the  equivalent  sulphate  of  lime 
(anhydrous)  ranged  from  12.97  to  15.34  per  cent,,  but  the  actual 
percentage  of  adulterant  present  was  probably  greater,  owing  to 
combined  watei*. 


4:6         CONNECTICUT   EXPEKIMENT   STATION    REPOET,    1896. 


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CHEESE.  49 

CHEESE. 
By   a.  L.  Winton. 


•  Seventy-two  samples  of  cheese  have  been  exammed  with  special 
reference  to  the  possible  presence  of  oleo-oil,  which  is  said  to  be 
extensively  used  as  a  "  filler."  "  Filled  cheese  "  is  made  from  an 
emulsion  of  oleo-oil  and  skim-milk. 

In  none  of  the  samples  was  the  presence  of  oleo  or  other  for- 
eign fats  discovered. 

Method  of  Examination.  Volatile  fatty  acids  were  determined  in  the  fat 
obtained  from  the  cheese  by  grinding  with  anhydrous  copper  sulphate  and 
extracting  with  ether,  as  directed  for  the  determination  of  fat  in  cheese  by 
Short's  method.* 

If  desired,  the  percentage  of  fat  and  the  volatile  acids  in  the  fat  may  be  deter- 
mined in  one  weighed  portion,  thus  ascertaining  whether  the  cheese  was  made  from 
whole  or  skim  milk,  and  whether  or  not  it  has  been  "  filled."  As  there  is  no 
restriction  on  the  sale  of  skim  milk  cheese  in  Connecticut,  the  percentage  of  fat 
was  disregarded. 

In  order  to  have  sufficient  material  for  two  extractions,  20  grams  of  cheese  aad 
40  grams  of  anhydrous  copper  sulphate  were  ground  to  a  powder.  It  was  found 
necessary  to  perform  this  operation  soon  after  receiving  the  samples,  as  cheese 
open  to  the  air  soon  dries  and  becomes  hard  and  horny  ;  and  on  the  other  hand, 
if  kept  in  a  closed  jar  it  moulds.  The  ground  mixture  of  cheese  and  copper  salt, 
however,  keeps  indefinitely,  and  the  subsequent  processes  may  be  carried  out 
whenever  convenient. 

The  extract  (corresponding  to  10  grams  of  cheese)  was  collected  in  a  tared 
flask  so  that  after  removal  of  the  ether  the  weight  of  the  extract  could  be  taken. 
If  more  than  2.5  grams  were  obtained,  a  portion  was  removed.  In  the  cases  of 
skim  milk  cheeses  the  extract  weighed  less  than  2.5  grams,  but  was  sufficient  for 
the  determination  of  volatile  fatty  acids,  being  in  all  cases  more  than  1  gram. 

The  Leffmann  &  Beam  modification  of  the  Reichert  process  was  employed,! 
using  half  quantities  of  reagents  to  correspond  with  the  half  quantity  of  fat 
taken.     The  saponification  was  canned  out  in  the  flasks  used  for  the  extraction. 

The  names  and  addresses  of  the  dealers  from  whom  samples 
were  obtained  are  given  in  the  following  list.  The  prices  paid 
ranged  from  10  to  18  cents  per  pound. 

Ansonia^  W.  H.  Bronson,  234  Main  St. ;  York  State  Butter 
Store,  176  Main  St. 

*IJ.'.S.  Dept.  Agr.  Div.  Chem.  Bull.  43,  371. 
f  Analyst,  1891,  XYI,  153. 
4 


50         CONNECTICUT   EXPEEIMENT   STATION   REPORT,    1896. 

Birmingham,  H,  W.  Steele  &  Co.,  99  Main  St. ;  D.  M.  Welch 
&  Co.,  Main  St. 

Bridgeport,  Geo.  A.  Robertson,  70  State  St. ;  New  York  But- 
ter House,  12  Fairfield  Ave. 

Colchester,  W.  S.  Curtis,  Broadway. 

Gollinsville,  N.  Bachand. 

Danbury,  York  State  Butter  House,  Main  St.,  Danbury  ;  But- 
ter Store,  43  White  St. 

Danielson,  A.  H.  Armington,  Railroad  Sq. ;  Waldo  Bros., 
Main  St.  ;  W.  N.  Arnold,  Main  St. 

Hartford,  W.  W.  Walker,  269  Main  St. ;  John  A,  Pilgard,  138 
Front  St. ;  M.  J.  Feeley,  26  Front  St. 

Manchester,  Fitch  &  Drake. 

Meriden,  D.  C.  Huggins  &  Co.,  31  E.  Main  St. ;  Russell  Bros., 
N.  Y.  Butter  and  Grocery  Store ;  E.  O.  Chapman,  64  E.  Main  St. 

Middletown,  B.  Carbo,  Rapello  Ave. ;  Gardner,  121  Main  St. 

Naugatuch,  C.  N.  Todd's  Cash  and  Exchange  Store ;  Dillon's 
Cash  Grocery  Store. 

Neio  Britain,  Boston  Branch  Grocery,  238  Main  St. ;  Vermont 
Butter  Store,  Main  St. ;  Wm.  Cowlishan,  420  Main  St. 

Neio  Haven,  .John  Franklin,  71  Nash  St. ;  M.  C.  Dingwall,  66 
Congress  Ave.  ;  McGovern  Bros.,  1037  State  St. ;  Broadway  But- 
ter Store,  153  Broadway  ;  A.  Duhan,  1134  State  St. ;  New  Haven 
Butter  Store,  116  Congress  Ave. ;  D.  M.  Welch  &  Son,  Congress 
Ave. ;  D.  Dore,  679  Grand  Ave. ;  Butter  Store,  391  Grand  Ave. ; 
C.  T.  Downes  &  Son,  1  Broadway. 

New  London,  Thos.  W.  Gardner,  State  St.  ;  M.  Pick,  6  Main 
St. ;  Chappell,  148  State  St. ;  J.  E.  St.  John,  Bank  St. 

NorwaVk,  The  New  York  Grocery,  Main  St.;  W.  R.  Bates, 
Main  St. 

Norwich,  Bailey  &  Connell,  40  Broadway ;  C.  W.  Hill,  Frank- 
lin St. ;  Appley  &  Jordan,  88  W.  Main  St.  ;  Somers  Bros.,  224 
Main  St. 

Plainfield,  Walter  Tillinghast,  Main  St. ;  Kingsley's  Store. 

Putnam,  Brainard  &  Bartlett,  72  Main  St. ;  W.  H.  Mans- 
field &  Co. 

Bockville,  L.  Young  ;  Union  St.  Grocery,  30  Union  St. 

S.  Norwalk,  Lorenzo  Dibble,  N.  Main  St. 

&tonington,  James  Pendleton,  Water  St. 

Thom^jsonmlle,  Henry  King. 


CHEESE.  51 

Torrington,  The  Torriagton  Cooperative  Co.,  47  Main  St.  ; 
Philip  Aperion,  S.  Main  St. ;  G.  S.  Weeks,  184  Main  St. 

Wallingford,  M.  N.  Brainerd ;  F.  H.  Smith  ;  W.  Murray. 

Warehouse  Point,  Aaron  Smith. 

Waterhury,  Brownell,  Boston  Butter  House,  147  S.  Main  St. ; 
Branch  of  York  State  Butter  Co.,  844  Bank  St. ;  L.  P.  &  A.  M. 
Guilfoile,  777  Bank  St. 

Willimantic,  H.  C.  Hall,  17  Union  St.  ;  Bert  Thompson,  798 
Main  St. ;  Holden  Arnold,  999  Main  St. 

Windsor  Locks,  Ed.  Coogan. 


52         CONNECTICUT   EXPERIMENT   STATION   REPORT,    1896. 

EXAMINATION  OF  COFFEE. 
By  a.  L.  Winton. 


Coffee  is  the  seed  of  a  small  tree  whose  fleshy  fruit  is  about  the 
size  of  a  small  cherry  and  contains  two  seeds  joined  on  their  flat 
sides,  which  when  freed  from  the  pulp  and  the  enveloping  mem- 
brane are  the  coffee  "beans  "  of  commerce. 

The  money  value  of  coffee  annually  imported  into  this  country 
exceeds  that  of  any  other  single  import,  except  possibly  sugar. 

During  the  year  ending  June  30,  1895,  532, 938, 473  pounds  were 
imported,  having  a  wholesale  value  (at  a  little  over  16  cents  per 
pound)  of  18*7,372,901.61.  The  imports  of  ground  chicory  dur- 
ing the  same  year  amounted  to  9,544,186  pounds,  and  were  valued 
(1.7  cents  per  pound)  at  $158,142.  In  addition  to  the  above, 
463,679  pounds  of  unground  chicory  and  2,807,360  pounds  of 
dandelion  root  and  other  coffee  substitutes  came  into  the  country. 

Adulterants  of  Coffee. 

Among  the  materials  which,  either  dried  or  roasted,  have  been 
used  to  mix  with  and  adulterate  pure  coffee  are  the  following  : 
roots  of  chicory,  dandelion,  beets  and  carrots  ;  wheat,  rye,  bar- 
ley and  other  grains ;  peas,  beans  and  other  leguminous  seeds ; 
acorns ;  figs ;  imitation  coffee,  sometimes  moulded  into  artificial 
beans,  sometimes  in  masses,  granules,  etc. 

Examination  op  Samples  Purchased  in  Connecticut. 

One  hundred  and  twenty-four  samples  collected  by  the  Station 
agents  have  been  examined.  These  may  be  classified  as  pure  and 
adulterated  ground  coftee,  coffee  substitutes  and  compound  coffees. 
All  were  in  the  roasted  state. 

Methods  of  Examination. 

By  careful  sorting,  the  adulterants  in  whole  coffee  were  readily  separated  and 
in  some  cases  the  percentage  of  adulteration  was  determined.  Microscopic  exam- 
ination of  the  foreign  material  was  necessary  in  order  to  positively  determine  its 
nature. 

Fragments  of  foreign  material  may  usually  be  recognized  without  the  aid  of  a 
lens  and  picked  out  from  adulterated  coffee  after  it  has  been  ground  to  the  usual 
degree  of  fineness.  This  preliminary  examination  is  greatly  facilitated  by  separ- 
ating the  finer  from  the  coarser  material  by  means  of  a  sieve. 


COFFEE.  53 

Another  easy  method  of  separation  is  to  shake  a  portion  of  the  sample  with 
cold  water.  The  particles  of  coffee  for  the  most  part  float,  whereas  the  common 
adulterants  sink. 

Material  of  suspicious  character,  separated  by  either  of  the  methods  just  named, 
was  examined  microscopically  to  fully  determine  its  nature. 

Fragments  which,  from  their  sweet  taste  and  the  color  imparted  to  water  were 
believed  to  be  chicory,  were  usually  found  under  the  microscope  to  have  the 
pitted  ducts  and  other  characteristic  tissues  of  chicory.  No  attempt  was  made 
to  distinguish  between  chicory  and  the  other  roots  which  often  are  used  as  an 
adulterant  of,  or  substitute  for,  chicory.  The  term  "chicory,"  as  used  in  this 
paper,  refers  to  what  is  known  in  the  trade  under  that  name. 

In  order  to  identify  the  various  leguminous  seeds,  the  size  and  form  of  the 
palisade  and  "  supporting  "  cells  of  the  hull  were  observed  either  in  sections  or, 
more  conveniently  in  my  experience,  in  portions  which  had  been  heated  on  a 
slide  for  a  short  time  with  dilute  potash  and  gently  crushed  with  a  cover  glass. 
By  this  latter  method,-  after  a  few  preliminary  tests  to  get  potash  solution  of  the 
proper  concentration  and  to  heat  for  the  proper  length  of  time,  cells  of  both 
layers  were  easily  isolated  without  being  seriously  altered  in  size  and  form.  The 
palisade  cells  when  thus  detached  rested  on  their  sides,  and  with  proper  care 
many  of  the  "supporting"  cells  were  in  the  same  position  so  that  it  could  be 
seen  whether  they  were  prismatic  (as  in  the  bean)  or  spool-shaped,  as  in  most 
other  legumes. 

It  was  difi&cult  and  sometimes  impossible  to  distinguish  fragments  of  wheat 
kernels  from  rye,  either  by  the  shape  of  the  fragments,  size  of  starch  granules  or 
cell  structure,  because  these  characters  had  been  obscured  or  wholly  destroyed 
by  roasting. 

It  was  not  always  possible  to  determine  the  kind  of  starch  present  in  the  imi- 
tation coffee,  described  on  page  54,  because  the  granules  were  often  distorted  as 
if  they  had  been  heated.  The  presence  of  vegetable  hairs  and  fragments  of 
tissue,  however,  aided  identification. 

Unground   Coffee. 

Althougli  the  larger  part  of  the  cofiee  on  sale  in  this  State  is  in 
the  bean,  still  only  a  few  purchases  of  the  unground  coffee  were 
made  since  in  many  of  the  stores  visited  by  the  Station's  agents 
the  coffee  was  found  on  inspection  to  be  of  undoubted  purity. 

Pure  tmgroimd  coffee. — Two  samples  of  genuine  coffee  beans 
were  purchased  in  labeled  packages  as  follows  : 

5987.  Union  Club  Coffee,  Lincoln,  Seyms  &  Co.,  Hartford. 
Bought  of  A.  Wilson,  Norwich,  38  cents  per  pound. 

6006.  "Winslow,  Rand  &  Watson's  Red  Label  Java  and  Mocha 
Coffee.     Bought  of  Carten  Tea  Co.,  Bridgeport. 

The  remainder  of  the  samples  of  genuine  coffee  beans  were 
bought  of  the  following  dealers,  the  price  ranging  from  25  to  38 
cents  per  pound  : 


54:         CONNECTICUT   EXPERIMENT   STATION    REPORT,    1896. 

The  Original  India  Tea  Co.,  Bridgeport.  N.  Bachand,  Chas. 
McAleer,  Frank  Perri,  Danhury.  Waldo  Bros.,  Danielson.  M. 
J.  Feeley,  Mrs.  Kramer,  Hartford.  Bissell  &  Brough,  Man- 
chester. Lane  &  Peters,  Milford.  Unite  L.  Frank  Tea  Co., 
Frank  E.  Hull,  Store  1]52  State  St.,  New  England  Tea  Co.,  H. 
Frank  &  Son,  New  Haven.  Thomas  &  Gumble,  Store  junction 
Bank  and  Truman  Sts.,  Corkey  &  Gannon,  Keefe  &  Davis,  M. 
Winslow  Dart,  New  London.  Brainard  &  Bartlett,  Putnam. 
L.  Young,  Mockville.  D.  S.  Davenport,  Brown  &  Wilcox,  S. 
Norwalk.  Moses  Pendleton,  Stoningtoji.  J.  F.  O'Hear,  M. 
Mitchell,  Thompsonville.  W.  Murray,  Walling  ford.  Aaron 
Smith,  Warehoti^se  Point.  The  N.  Y.  and  China  Tea  Co.,  Water- 
hury.     S.  E.  Amidon,  Bert  Thompson,  Willimantic. 

Adulterated  unground  coffee. — Eleven  samples  were  purchased, 
and  the  results  of  their  examination  are  given  in  Table  XVIII. 
The  adulterants  detected  were  chicory,  crushed  and  roasted 
peas  and  lumps  of  "  imitation  coffee." 

By  the  term  imitation  coffee  we  refer  to  certain  masses  of 
brown,  starchy  material  sometimes  found  in  adulterated  coffee. 
These  are  made  chiefly  of  wheat  flour  or  middlings  mixed  some- 
times with  pea  hulls  or  pea  meal.  This  mixture,  in  form  of  a 
paste,  is  apparently  moulded  in  sticks  or  cylinders  about  half  an 
inch  in  diameter,  which  after  drying  can  be  crushed  or  ground 
with  the  coffee. 

Imitation  coffee,  moulded  in  form  of  coffee  beans,  instead  of 
sticks,  has  not  been  found  in  any  samples  which  we  have 
examined. 

In  general,  the  presence  of  the  adulterants  which  we  have 
encountered  in  whole  coffee  would  hardly  escape  the  notice  of 
the  careful  observer,  if  he  had  opportunity  to  glance  at  the  mix- 
ture before  it  was  ground,  an  opportunity  which,  in  the  expe- 
rience of  our  sampling  agents,  is  not  always  accorded  to  him. 

Grou^td  Coffee. 

Pure  Ground  Coffee. — In  Table  XIX  are  given  five  brands  of 
pure  ground  coffee  which  were  sold  in  sealed  and  labeled  pack- 
ages. 

Only  two  samples  of  pure  ground  coffee  sold  in  bulk  were  found 
on  sale.  These  were  purchased  of  James  Pendleton,  Water  St., 
Stonington  (34  cts.  per  pound),  and  Chappell's  Store,  148  State 
St.,  New  London  (38  cts.  per  pound). 


COFFEE. 


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56         CONNECTICUT   EXPEEIMENT   STATION   REPORT,    1896. 

Table   XIX. — Pure  Ground  Coffee,  sold  in  Labeled 
Packages. 


6 

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o 

"S 

OQ 

Brand- 

Dealer. 

o  s  - 

5912 
5958 

5959 

5957 
5948 

Cafe   Royal    Coffee,   Benedict  & 
Thomas,  New  York 

Seal  Brand  Java  and  Mocha  Cof- 
fee, Chase  &  Sanborn,  Boston 
(powdered) 

Seal  Brand  Java  and  Mocha  Cof- 
fee, Chase  &  Sanborn,  Boston 
(ground) 

Union     Club     Coffee,     Lincoln, 
Seyms  &  Co.,  Hartford 

High  Life  Java  and  Mocha  Cof- 
fee, AVinslow,  Rand  &  Watson 

j 
Gilbert  &  Thompson,  New  Haven i      45 

James'  Cash  Grocery,  Danielson,      38 

The  Torrington  Cooperative  Co., 
47  Main  St.,  Torrington 40 

W.  D.  Mead,  Collinsville 35 

H.  C.  Hall,  17  Union. St.,  Willi- 
mantic 38 

Adulterated  Ground  Coffee. — Fifty-eight  out  of  sixty-four  sam- 
ples sold  as  "ground  coffee"  were  found  to  be  adulterated. 

Of  these,  five  were  sold  in  labeled  packages,  giving  the  name 
of  grinder,  or  wholesaler,  without  any  statement  to  indicate  that 
they  were  mixtures  of  coffee  with  other  materials. 

These  were  the  following : — 

5964.  Sealed  package  labeled:  "The  American  Java  Coffee 
(W.  G.  &  B.)  Company."  "  Office  of  the  American  Java  Coffee 
Co.,  233,  235  and  237  Washington  St.,  New  York,"  etc.  Bought 
of  Lorenzo  Dibble,  South  Norwalk.  Price  22  cents  per  pound 
package.     A  gilt  band  cup  and  saucer  given  away  with  a  pound. 

Contains  chicory  and  peas. 

5965.  Sealed  package  labeled :  "Genuine  Mocha  Coffee,  John 
P.  Augur,  Crescent  Mills,  New  Haven."  Bought  of  Adam  Wag- 
ner, Ashmun  St.,  New  Haven.     Price  25  cents  per  pound  package. 

Contains  chicory  and  peas. 

6050.  Sealed  package  labeled:  "Welcome  Coffee  gives  uni- 
form satisfaction.  Manufactured  only  by  Bryan,  Miner  &  Read, 
New  Haven,  Conn.  The  buyer  of  this  coffee  receives  free  with 
each  package  1  bar  of  Welcome  soap.  One  pound  fresh  ground." 
Bought  of  Geo.  W.  Gates,  Windsor  Locks.  Price  25  cents  per 
package. 

Contains  chicory  and  peas. 


COFFEE.  5T 

5960.  Sealed  package  labeled:  "Boardman  &s  Sons'  Cele- 
brated Excelsior  Coffee,  304  Asylum  St.,  Hartford."  Bought  of 
R.  Fowler,  Ford  St.,  Hartford.  Price  15  cents  per  pound  pack- 
age. 

Contains  chicory,  peas  and  '■'■pellets!''' 

6015.  Labeled  on  package  from  which  sample  was  taken  and  on 
bag  into  which  it  was  put :  "  Old  Style  Java,  S.  H.  Brownell  &  Co., 
26  to  31  Canal  St.,  Providence,  R.  I."  Bought  (for  coffee  and 
chicory)  of  James'  Cash  Grocery,  Danielson.  Price  25  cents  per 
pound. 

Contains  imitation  coffee. 

The  detailed  descriptions  of  the  other  adulterated  samples,  sold 
in  bulk,  fifty-three  in  number,  are  given  in  Table  XX. 

The  foreign  materials  detected  were  chicory,  roasted  peas, 
wheat  and  rye,  "  imitation  coffee  "  (such  as  has  been  described 
on  page  54)  and  an  adulterant  consisting  of  pea  hulls  made  into 
little  granules  with  bran  or  middlings.  These,  for  convenience, 
we  have  designated  as  "  pellets." 

Coffee  Compounds. 

Under  this  head  are  grouped  eleven  mixtures  which,  as  regards 
their  composition  and  appearance,  are  like  the  adulterated  ground 
coffees,  but  since  they  were  sold  in  packages  with  statements  on 
the  labels  (often,  however,  in  very  small  type  and  obscurely 
placed)  as  to  their  character,  they  are  separately  considered. 

6018.  "Columbus  Coffee,  Chris.  Columbus  CofFee  Company, 
245  and  249  Washington  St.,  New  York.  The  contents  of  this 
package  is  a  mixture  or  a  Compound  of  Choice  Roasted  Coffee, 
Cereals  and  Chicory,  Blended  in  such  proportions  as  to  produce  a 
good  beverage."  Bought  for  coffee  of  Chas.  Brenker,  Torrington. 
Price  22  cents  per  pound  package. 

Contains  coif ee,  peas  and  chicory, 

5963.  "Palmer's  Compound  Dandelion  Coffee,  Palmer's  Dan- 
delion Coffee  Company,  l^orwich."  Bought  of  C.  W.  Hill,  Nor- 
wich. Dealer  stated  it  was  a  compound.  Price  20  cents  per 
pound. 

Contains  coffee,  peas,  chicory,  possibly  other  ingredients. 

6051.  "Red  Star  Blended  Java.  A  blend  of  choicest  Padang 
Java  with  roasted  cereals,"  etc.  Bought  for  coffee  of  the  Tor- 
rington Cooperative  Company.     Price  25  cents  per  pound. 

Contains  coffee,  peas  and  chicory. 


58         CONNECTICUT   EXPERIMENT   STATION   REPORT,    1896. 


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60         CONNECTICUT   EXPERIMENT   STATION   REPORT,    1896. 

6007.  "Eclipse  blended  crushed  Coffee.  In  compounding 
this  coffee  we  have  selected  goods  that  will  give  a  much  stronger 
and  richer  flavor  than  many  of  the  so  called  pure  coffees.  A  com- 
pound roasted  and  packed  on  the  day  shipped.  Eclipse  Coffee 
Co.,  61  Hudson  Street,  New  York."  Bought  for  cofiee  of  W.  R. 
Bates,  Norwalk.  Price  23  cents  per  pound  in  a  quart  fruit  jar. 
It  was  unground. 

It  contains  40  per  cent,  eoffee  heans  whole  or  broken. 
20        "        crushed  peas. 
40        "        imitation  cofee  and  chicory  (not  separated). 

6016.  "Arabian  Ground  Coffee,  full  weight.  130  Franklin 
St.,  New  York.  This  package  contains  ground  coffee."  The 
word  "  compound  "  was  on  another  part  of  the  package.  Bought 
of  T.  W.  Potter,  New  London.     Price  15  cents  per  pound. 

Contains  coffee.,  chicory  and  peas. 

5956.  "  Old  reliable  Java  Coffee  Company,  New  York."  The 
following  statement  was  printed  in  small  type,  "made  of  pea 
berry  coffee  and  chicory."  Bought  of  C.  H.  Bailey,  34  Enterprise 
St.,  Colchester.  Price  25  cents  per  pound.  A  cup  and  saucer 
given  away  with  each  pound. 

Contains  chicory.,  ^:)eas  and  cereals. 

5971.  "  Excelsior  French  Breakfast  Coffee  Compound.  From 
Dwinell,  Wright  &  Co.,  Boston,  Mass,"  Bought  for  coffee  of  J. 
E,  Sullivan,  Putnam,     Price  10  cents  per  pound. 

Contains  chicory^  peas,  cereals  ;  coffee  was  not  detected. 

5961.  "Hayward  &  Co.,  French  Breakfast  Coffee  Compound. 
Dwinell,  Wright  &  Co.,  Boston."  This  was  put  up  in  the  same 
kind  of  package  as  No.  5971  with  a  similar  label.  Bought  of 
W.  W.  Walker,  269  Main  St.,  Hartford,  for  coffee.  Price  8  cents 
per  pound. 

Contains  chicory^  peas,  cereals  ;  coffee  was  not  detected. 

6049.  "  Enterprise  Compound  Breakfast  Coffee,  Lincoln, 
Seyms  &  Co.,  Hartford."  Bought  for  coffee  of  Ed.  Coogan, 
Windsor  Locks.     Price  25  cents  per  pound. 

Contains  coffee,  chicory  and  peas. 

6080,  6019.  ''Old  Grist  Mill  Entire  Wheat  Coffee,  Potter 
&  Wrightington,  Boston,  Mass."  A  sealed  package  of  this  arti- 
cle was  sent  to  this  station  with  the  request  that  it  be  examined 
for  real  coffee,  which  it  was  claimed  not  to  contain. 

It  was  stated  on  the  label:  "Is  a  perfect  hygienic  product  of 
the  Entire  Wheat  Kernel.     It  is  not  ground  from  the  coffee  berry, 


COFFEE.  61 

and  while  possessing  all  the  delicate  flavor  of  Java  or  Mocha  it 
contains  none  of  their  injurious  qualities." 

Another  package  of  the  Old  Grist  Mill  Entire  Wheat  Coffee 
was  bought  by  a  station  agent  of  N.  A.  Fullerton,  New  Haven, 
for  20  cents,  a  loaf  of  entire  wheat  bread  being  given  away  with 
it.  The  label  was  in  all  respects  the  same  as  the  first  with  two 
exceptions.  First,  in  place  of  the  above  quotation  the  following 
was  substituted  : 

"Is  a  perfect  hygienic  product  containing  the  entire  wheat 
kernel,  roasted  and  ground.  It  has  all  the  delicate  flavor  of  Java 
and  Mocha ;  but,  unlike  these  coffees,  it  does  not  produce  bilious- 
ness or  irritate  the  nerves." 

Second.  The  statement  was  added,  "It  is  in  every  sense  a 
Pure  Health  Food." 

Both  packages  contained  some  coffee,  mixed  loith  loheat  and 
icith  a  considerable  quantity  of  ground  peas. 


Coffee  Substitutes. 

The  following  preparations  from  roasted  cereals,  etc.,  contain 
no  real  coffee  and  no  such  claim  is  made  for  them : 

6017.  "  Ayers  Hygienic  Substitute  for  Coffee,  M.  S,  Ayer, 
Boston."  Bought  of  Sliver's  Grocery,  Stonington.  Price  20 
cents  per  pound. 

6014.  "New  Era  Improved  Hygienic  Coffee,  E.  C.  Rich  Co., 
New  York  and  Boston."  Bought  of  W.  W.  Walker,  Hartford. 
Price  20  cents  per  pound. 

5966.  "Shredded  Cereal  Coffee,  The  Cereal  Machine  Co., 
Boston."  Bought  of  H.  C.  Hall,  Willimantic.  Price  20  cents 
per  pound. 

6013.  "  J.  W.  Clark's  Phosphi  Cereal  Nervine  Coffee,  a  whole- 
some and  nutritious  substitute  for  the  coffee  bean,  tea  and  choco- 
late. Clark  &  Alden,  N.  Woburn,  Mass."  Bought  of  Boston 
Branch  Grocery,  New  Britain.     20  cents  per  pound. 


62         CONNECTICUT    EXPERIMENT   STATION   EEPORT,    1896. 


Recapitulation. 

The  122  samples  which  have  been  examined  may  be  classified 
as  follows  : 

Unground  Coffee. 

In  labeled 
pactages.  In  bulk.  Total. 

Pure - 2  31  33 

Adulterated 0  11  11 


Ground  Coffee. 

Pure..... 5  2  T 

Adulterated 5  53  58 

Coffee  Compounds 11  0  11 

Coffee  Substitutes  (no  real  coffee) 4  0  4 

Total.. - 124 


It  appears  that  most  of  the  unground  coffee  on  sale  is  pure, 
although  1 1  samples  were  -purchased  which  were  found  to  contain 
one  or  more  of  the  following  adulterants  in  quantities  ranging 
from  12  to  42  per  cent.:  crushed  peas,  im,itation  cofee  {moulded 
frotn  starchy  materials)  and  chicory. 

89  percent,  of  the  ground  coffee  found  on  sale  was  grossly  adid- 
terated.  The  adulterants  detected  were  peas,  "  hnitation  coffee,'''' 
"pellets"  {pea  hulls  and  starchy  matter  made  into  granules) 
wheat,  rye  and  chicory.  Only  two  samples  of  pure  ground  coffee 
sold  in  hidk  were  found  on  sale. 


MILK.  63 


MILK. 
By  E.  H.  Jenkins  and  A.  L.  Winton. 


During  the  month  of  May  one  hundred  and  five  samples  of 
milk  were  bought  by  agents  of  the  Station  from  grocers  and  .a  few 
bakeries  in  all  parts  of  the  city  of  New  Haven. 

The  analyses  of  these  samples  show  the  general  quality  of  the 
milk  sold  by  grocers,  which  is  quite  likely  to  be  rather  poorer 
than  that  delivered  by  milkmen  to  families. 

The  per  cents,  of  total  solids  in  these  samples  were  as  follows  : 

Over         13  per  cent,  solids,  16  samples. 

Between  12     and  13     per  cent,  solids,  51  samples. 

Between  11.5  and  12.0  per  cent,  solids,  19  samples. 

Between  11.0  and  11.5  per  cent,  solids,  12  samples. 

Between  10.5  and  11.0  per  cent,  solids,     6  samples. 
Under      10.5  per  cent.  1  sample. 

Total 105 

The  per  cents,  of  fat  found  were  : 

Over  5.0  per  cent,  fat,    3  samples. 

Between  4.5  and  5.0  per  cent,  fat,    2  samples. 

Between  4.0  and  4.5  per  cent,  fat,  36  samples. 

Between  3.5  and  4.0  per  cent,  fat,  37  samples. 

Between  3.0  and  3.5  per  cent,  fat,  17  samples. 

Between  2.5  and  3.0  per  cent,  fat,  10  samples. 

Total 105 

The  following  twelve  samples  judged  by  the  commonly  received 
standards  are  adulterated : 

Specific  Solids 

Dealer.  Gravity.  Solids.  Fat.  not  fat. 

Mrs.  P.  B.  Davis,  228  Shelton  Ave. 29.2*  11.35  3.14  8.21 

M.  Maremma,  76  Oak  St 30.7  11.03  2.80  8.23 

Cor.  Washington  and  PortseaSts.-- 20.6  10.00  3.72  6.28 

185  Columbus  Ave.  cor.  Liberty  St 28.7  11.39  3.50  7.89 

Cor.  Lawrence,  opposite  Forsyth's  Dye  "Works  30.4  11.45  3.20  8.25 

Ferry  St.,  cor.  Pierpont  St 31.0  10.38  2.29  8.09 

398  Grand  Ave 28.4  11.43  3.60  7.83 

D.  Core,  Grand  Ave 30.5  11.48  3.20  8.28 

Stier's  Bakery,  127  Congress  Ave 28.5  11.09  3.30  7.79 

Mrs.  P.  E.  Davis,  228  Shelton  Ave 30.3  10.92  2.60  8.32 

N.  SteiD,  815  Grand  Ave.. 29.0  10.55  2.89  7.66 

Bakery,  cor.  State  and  Olive  Sts. 29.5  10.59  2.60  7.99 

*  Read  1.0292. 


64         CONNECTICUT   EXPERIMENT   STATION    EEPORT,    1896. 

Eleven  samples  beside  these,  whether  adulterated  or  not,  were 
of  such  inferior  quality  as  not  to  be  fairly  marketable. 

Twenty-three  samples  of  milk,  therefore,  or  more  than  one-fifth 
of  the  whole  number  examined,  were  either  adulterated,  or  of 
such  inferior  quality  that  their  sale  might  justly  be  prohibited  by 
statute  or  city  ordinance. 

It  is  a  perfectly  familiar  fact  that  pure  milk  from  healthy  cows 
has  no  fixed  and  constant  composition. 

Differences  of  breed,  individual  differences  among  cows  of  one 
breed,  the  age  of  the  cows,  the  feed,  and  the  period  of  lactation, 
all  affect  the  chemical  composition  of  the  milk  in  a  very  marked 
degree. 

The  differences  in  chemical  composition  of  pure  milk  are,  how- 
ever, very  much  smaller  when  comparison  is  made  between  the 
mixed  milk  of  many  cows  rather  than  between  the  milk  of  indi- 
vidual cows. 

Milk  which  is  sold  in  our  cities  represents,  almost  without 
exception,  the  mixed  milk  of  a  number  of  cows  or  of  herds. 

State  and  municipal  governments,  boards  of  health  and  associ- 
ations of  official  chemists  have  from  time  to  time  adopted 
*'  standards  "  of  composition  of  milk,  fixing  minimum  percentages 
of  solids,  fat  and  solids  not  fat,  or  a  specific  gravity  which  shall 
serve  to  distinguish  pure  or  marketable  milk  from  adulterated  or 
unmarketable  milk. 

Thus,  in  the  State  of  New  York,  a  seller  is  liable  to  prosecution 
if  the  milk  has  less  than  12  per  cent,  of  solids  and  3  per  cent,  of 
fat. 

In  Massachusetts,  milk  must  contain  13  per  cent,  of  solids  in 
all  months  except  May  and  June,  and  in  those  months  must  have 
at  least  12  per  cent,  of  solids. 

The  standard  adopted  by  the  Society  of  Public  Analysts  of 
England  is 

Solids 11.50 

Fat 3.00 

Solids,  not  fat 8.50 

The  standard  which  is  fair  for  one  country  or  section  or  State 
is  not  necessarily  lair  for  another. 

If  the  standard  is  a  reasonable  one  it  will  sometimes  hapj^en 
that  pure,  unadulterated  milk  of  very  inferior  quality  will  fall 
below  its  requirements  and  thus  be  condemned  as  adulterated 
when  it  is  not. 


MILK.  65 

But  the  public  ought  to  be  protected  from  genuine  milk  of 
a  very  poor  quality  as  well  as  from  richer  milk  which  has  been 
adulterated. 

We  believe  that  in  this  State  milk  which  is  sold  at  the  usual 
market  rates  ought  to  have  a  specific  gravity  between  1.029  and 
1.033,  with  not  less  than  8.5  per  cent,  of  fat  and  11.50  per  cent, 
of  solids ;  and  if  any  two  of  the  three  fall  below  the  minimum 
named,  the  milk  should  be  declared  unsalable. 

We  consider  these  as  the  lowest  limits  which  should  be  recog- 
nized in  this  State  and  leave  the  question  open  for  the  present 
whether  they  are  not  too  low. 

It  would  seem  to  be  wise  to  forbid  the  sale,  under  penalty,  of 
any  milk  which  does  not  come  up  to  the  prescribed  quality,  leav- 
ing the  question  of  wilful  adulteration  out  of  the  issue. 

All  of  the  samples  of  milk  examined  were  tested  for  jareserva- 
tives,  but  none  were  found  in  any  of  them. 

The  use  of  preservatives  in  milk  without  notice  to  the  pur- 
chaser is  clearly  forbidden  in  the  sixth  provision  of  section  3  of 
the  pure  food  law. 


66  CONNECTICUT   EXPERIMENT  STATION    REPORT,    1896. 

CREAM  OF  TARTAR. 
By  a.  W.  Ogden. 


Cream  of  tartar  is  made  from  argol,  an  incrustation  formed 
during  the  fermentation  of  wines,  and  is  brought  into  commerce 
as  a  white  crystalline  solid  or  powder  having  a  pleasant,  sour 
taste. 

It  is,  chemically  considered,  acid  potassium  tartrate,  which  when 
chemically  pure  contains  25.0  per  cent,  of  potash. 

"  It  usually  contains  from  2  to  V  per  cent,  of  calcium  tartrate, 
an  amount  admissible  in  samples  for  medical  use,  but  it  some- 
times contains  from  8  to  13  per  cent,  of  tartrate  of  calcium." — (  ZT. 
S.  Dispensatory,  15th  Ed.,  1153.) 

It  is  used  in  cookery  to  "  raise  "  bread  by  setting  free  carbonic 
acid  from  the  salseratus  or  "  soda  "  which  is  mixed  with  dough. 

One  hundred  and  three  samj^les  bought  by  the  Station  agents 
for  cream  of  tartar  have  been  exainined. 

Thirty-five  were  in  packages  bearing  the  manufacturer's, 
grinder's  or  j^acker's  name  and  brand.  Of  these,  seven  were 
adulterated,  as  will  be  seen  in  Table  XXI. 

The  samples  bearing  the  names  of  the  following  firms  were 
unadulterated  :  Austin,  Nichols  &  Co.,  IST.  Y.,  Berry  Wisner, 
Lohman  &,  Co.,  ^NT.  Y.,  Bugbee  and  Brownell,  Providence,  R.  I., 
Clark,  Chapin  &  Bushnell,  N.  Y.,  Francis  H.  Leggett  &  Co., 
N.  Y.,  Lincoln,  Seyms  &  Co.,  Hartford,  Ct.,  James  P.  Powers  ct 
Co.,  N.  Y.,  James  Pyle,  N.  Y,  D.  &  L.  Slade  Co.,  Boston,  Mass., 
Stickney  &  Poor,  Boston,  Mass.,  Thurber,  N.  Y. 

Sixty-eight  samples  of  cream  of  tartar  were  bought  in  bulk 
from  retail  grocers  in  different  parts  of  the  State. 

TWenty-four  of  these  were  variously  adulterated,  some  of  them 
containing  no  cream  of  tartar  at  all. 

Partial  analyses  of  them,  with  statement  of  the  adulterants,  are 
given  in  Table  XXI. 

In  addition  to  the  adulterants  named  in  the  table,  all  of  the 
samples,  with  exception  of  Nos.  537,  539,  55*7,  665  and  1500,  also 
coHtained  starch. 


CREAM   OF   TARTAR. 


67 


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Plaster. 

Sulphate  and  phosphate  of  lime. 

a                u                   II                   a 
11                11                   11                   11 

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o 

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ft 

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trace. 
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trace. 

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15.46 
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18.'45 
1.66 
9.56 

10.00 

6.56 
13.78 
12.51 

9.40 

10.76 

9.43 

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.23 

Retailer. 

H.  Glover  &  Son,  Wall  St.,  Norwalk  .. 

Philip  Aperion,  8  Main  St.,  Torrington 

M.  Blanchette,  263  So.  Main  St.,  Waterbury... 
AjDpley  &  Jordan,  88  West  Main  St.,  Norwich. 
Healey's  South  End  Groceries,  622  So.  Main  St., 

Waterbury 

A.  Wilson,  78  Franklin  St.,  Norwich 

York  State  Butter  Store,  176  Main  St.,  Ansonia 
W.  G.  Graves,  341  Grand  Ave.,  New  Haven  .. 

1 
a 

H.  A.  Wheaton,  Spring  St,  Danielsou 

J.  A.  Pillgard,  138  Front  St.,  Hartford 

C.  H.  Reid,  476  Main  St.,  Bridgeport 

R.  Fowler,  Ford  St.,  Hartford 

Kingsley's  Store,  Plainfield 

E.  A.  Fitch,  Broadway,  Norwich 

D.  \i.  Welch  &  Son,  Congress  Ave.,  New  Haven 

Main  St.,  Derby 

Barry's  New  York  Store,  374  Main  St.,  Ansonia 

Gustav  E.  Friedrich,  South  Norwalk 

M.  McPhelan,  White  St.,  Danbury 

J.  McEwen,  117  Saltonstall  Ave.,  Fair  Haven. 

S.  C.  Araidon,  877  Main  St,  Willimantic 

Keefe  and  Davis,  125  Bank  St.,  New  London.. 
G.  S.  Weeks,  184  Main  St.,  Torrington 

New  Haven  Provision  Co.,   398  Grand   Ave., 
Fair  Haven 

Mastin  &  Co.,  79  White  St.,  Danbury 

Morris  Sheild,  Main  St.,  Derby 

Geo.  W.  Gates,  Main  St.,  Windsor  Locks 

James  Keevers,  Main  St,  Windsor  Locks 

A.  Malmo's  Market,  Main  St.,  So.  Norwalk 

Manufacturer  or 
Wholesaler. 

Sold  in  bulk. 

II 

a 

Coburn  &  Co.     First 

Quality. 
Sold  in  bulk. 

Challenge  Mills,  N.Y. 

Sold  in  bulk. 

a 

Bennett,  Sloan  &  Co. 

Sold  in  bulk. 

Crescent  Mills,  New 
Haven. 

Crescent  Mills,  New 

Haven. 
Sold  in  bulk. 

No. 

CO^CqOlTH          -*050 
TfTiHir-COt-          C0-*0 

^OiMC-C<100— iC00300a51:-OCOr-l:- 
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05        irj  ->i(  CD  I— 1  ,— 1  CO 

'^          lO  us  CD  CD  CO  O 

68        CONNECTICUT   EXPERIMENT   STATION    REPORT,    1896. 

CEREAL  FOODS. 
By  a.  L.  Winton. 


Nine  samples  have  been  examined.  No  corn  starch  or  tissue 
was  found  in  any  of  them. 

No  wheat  was  found  in  the  oat  meals.  All  appeared  to  be 
properly  branded  and  unadulterated. 

The  brands  examined  were  the  following : — 

Oat  Preparations. 

H.  O.,  made  by  Hornby's  Oatmeal  Co.,  New  York. 

Quaker  Rolled  White  Oats,  made  by  the  American  Cereal  Oo., 
Chicago,  111. 

Street's  Perfection  Rolled  White  Oats,  and  Toasted  White 
Oats,  made  by  S.  H.  Street  &  Co.,  New  Haven,  Ct. 

Wheat  Preparations, 

Fould's  Wheat  Germ  Meal,  made  by  Fould's  Milling  Co.,  Cin- 
cinnati. 

Wheatlet,  made  by  Franklin  Mills  Co.,  Lockport,  N.  Y. 

Eli  Pettijohn's  Best,  made  by  Eli  Pettijohn  Cereal  Co.,  Min- 
neapolis. 

Pettijohn's  Breakfast  Gem,  C.  S.  Lanmeister. 

Ralston  Health  Club  Breakfast  Food,  made  by  Robinson-Dan- 
forth  Co.,  St.  Louis,  Mo. 

Street's  Perfection  Wheatine,  made  by  S.  H.  Street  &  Co., 
New  Haven. 

Wheatena. 


SUMMARY. 


69 


SUMMARY. 

As  appears  in  the  following  table,  this  report  contains  the  results 
of  examination  of  849  articles  of  food  of  thirteen  different  kinds. 

With  the  exception  of  Martins'  yellow,  found  in  minute  quantity 
in  certain  samples  of  mustard,  no  poisonous  adulterants  have  been 
found. 


Maple  Syrup 

"      Sugar 

Sugar 

Syrup  

Strained  Honey. 
Comb  "     . 

Lard 

Pepper  

Mustard 

Cheese  

CofEee 

Milk 

Cream  of  Tartar 
Cereal  Foods 


Table 

XXII. 

Examined. 

Pure. 

Doubtful. 

Adulterated. 

61 

48 

5 

8 

7 

7 

__ 

.. 

16 

16 

.. 

._ 

4 

4 

._ 

.. 

48 

43 

__ 

5 

12 

12 

__ 

._ 

118 

75 

__ 

43 

102 

62 

8 

32 

69 

15 

__ 

54 

72 

72 

__ 

_. 

124 

53 

_. 

69 

105 

82 

11 

12 

103 

72 

_. 

31 

9 

9 

570 


24 


254 


Of  the  whole  number  examined 
67.2  per  cent,  were  pure. 

'         were  doubtful. 


2.9 
29.9 


were  adulterated  within  the  meaning  of  the  act . 


TO        CONNECTICUT   EXPEEIMENT   STATION   EEPOET,   1896. 


STATE    LAWS    REGARDING    ADULTERATION    OF 
FOOD   AND   DRUGS. 

The  following  laws  regarding  special  forms  of  adulteration  of 
food  or  drugs  are  now  on  the  statute  books  of  this  State  and,  with 
the  Pure  Food  Law  already  printed  on  page  2,  give  a  complete 
view  of  our  legislation  on  this  subject. 

The  statute  regulating  the  sale  of  imitation  butter  created  the 
office  of  Dairy  Commissioner,  who  is  charged  with  the  execution 
of  the  laws  regarding  the  sale  of  butter,  molasses  and  vinegar. 
Numerous  prosecutions  have  been  brought  for  violation  of  these 
laws. 

No  one  is  charged  with  the  execution  of  the  laws  regarding 
Adulteration  of  Milk,  Adulteration  of  Candy,  Adulteration  of 
Spirituous  and  Intoxicating  Liquors,  and  Adulteration  of  Drugs 
and  Medicines.  Boards  of  Health  are  'permitted  to  act  under  the 
statute  regarding  the  Adulteration  of  Food,  but  we  cannot  learn 
that  any  action  was  ever  brought  under  any  of  these  statutes, 
which  do  not  make  it  the  duty  of  some  official  or  institution  to 
see  to  their  enforcement. 


ADULTERATION  OF  BUTTER. 

[G.  S.  1888,  Ch.  CLVI.] 

[Amended  by  Ch.  CXIV,  Public  Acts,  Jau.  Sess.  1893,  and  Ch.  XXXTI, 
Public  Acts,  Sess.  1895.] 

Sec.  2614.  Any  article  resembling  butter  in  appearance  and 
not  made  wholly,  salt  and  coloring  excepted,  from  the  milk  of 
cows,  shall  be  imitation  butter  within  the  meaning  of  this  chap- 
ter. The  words  "  butter,"  "  dairy,"  or  "  creamery  "  shall  form 
neither  the  whole  nor  a  part  of  the  name  of  any  imitation  butter, 
or  appear  upon  any  article,  or  upon  any  box,  tub,  or  package 
containing  imitation  butter. 

Sec,  2615.  No  person  by  himself,  or  his  agents,  or  servants, 
shall  render  or  manufacture,  sell,  ofier  for  sale,  expose  for  sale, 
take  orders  for  the  future  delivery  of,  or  have  in  his  possession 
with  intent  to  sell,  any  article,  product  or  compound  made 
wholly  or  partly  out  of  any  fat,  oil  or  oleaginous  substance  or 
compound   thereof,  not    produced   from   unadulterated   milk  or 


STATE    LAWS    REGARDING   ADULTERATION.  71 

cream  from  the  same,  which  shall  be  in  imitation  of  yellow  butter 
produced  from  pure  unadulterated  milk  or  cream  of  the  same  ; 
provided  that  nothing  in  this  act  shall  be  construed  to  prohibit 
the  manufacture  or  sale  of  oleomargarine  in  a  separate  and  dis- 
tinct form  and  in  such  manner  as  will  advise  the  consumer  of  its 
real  character  free  from  coloration  or  any  ingredient  that  causes 
it  to  look  like  butter.  No  imitation  butter  shall  be  sold  or 
exposed  for  sale  or  delivered  except  under  the  following  condi- 
tions :  First,  the  seller  shall  maintain  in  plain  sight,  over  or  next 
the  main  outer  entrance  of  the  premises  where  the  selling  is  done, 
a  sign  bearing  in  plain,  black  roman  letters,  not  less  than  two 
inches  wide  and  four  inches  long,  on  a  white  ground,  the  words 
"  sold  here,"  preceded  by  the  name  of  the  imitation  article.  If 
the  selling  is  done  from  a  wagon,  or  other  vehicle,  such  vehicle 
shall  conspicuously  bear  upon  its  outside,  on  both  sides  of  said 
wagon  or  vehicle,  such  a  sign.  If  the  delivering  is  done  from  a 
wagon  or  oiher  vehicle,  such  vehicle  shall  conspicuously  bear, 
upon  its  outside,  on  both  sides  of  said  wagon  or  vehicle,  a  sign 
bearing  in  plain,  black,  roman  letters,  not  less  than  two  inches 
wide  and  four  inches  long,  on  a  white  ground,  the  words  "  deliv- 
ered here,"  preceded  by  the  name  of  the  imitation  article. 
Second,  all  imitation  butter  shall  be  kept  in  an  enclosing  package 
which  shall  bear  on  the  outside  of  its  body,  and  also  of  its  cover, 
at  all  times  in  plain  sight  of  a  beholder  of  the  package,  in  black, 
roman  letters,  not  less  than  one  inch  wide,  and  two  inches  long, 
on  a  white  or  light-colored  ground,  the  name  of  the  imitation 
article. 

Third,  the  seller  shall  orally  inform  each  buyer  at  each  sale 
that  the  article  he  buys  is  not  butter,  and  shall  give  the  buyer  the 
name  of  the  imitation  article. 

Fourth,  every  person,  copartnership,  or  corporation,  selling,  or 
offering  for  sale,  any  imitation  butter,  and  every  keeper  of  a  hotel 
boarding-house,  or  restaurant,  temporary  or  permanent,  who  shall 
furnish  any  guest  with  any  imitation  butter,  or  food  containing 
it,  shall  within  fifteen  days  after  the  passage  of  this  act,  or  within 
fifteen  days  after  commencing  said  business,  and  annually  on  the 
first  day  of  May,  or  within  fifteen  days  thereafter,  register  in  a 
book  kept  by  the  Dairy  Commissioner  for  that  purpose,  the  name 
and  the  town,  street  and  number  of  street  of  the  place  of  busi- 
ness of  said  person,  copartnership,  corporation,  keeper  of  hotel, 
boarding-house,  or  restaurant.     All  signs   prescribed  in  sections 


72        CONNECTICUT   EXPERIMENT   STATION    REPORT,    1896. 

2615,  2616  and  2617  of  the  General  Statutes,  shall  be  provided 
by  the  Dairy  Commissioner,  and  all  signs  I'equired,  under  pro- 
visions of  section  2515  of  the  General  Statutes,  to  be  maintained 
in  plain  sight,  over  or  next  the  main  outer  entrance  of  the  prem- 
ises where  the  selling  is  done,  shall  be  placed  in  position,  under 
the  direction  of  the  Dairy  Commissioner  or  his  deputy.  All 
signs  so  furnished  by  the  Dairy  Commissioner  shall  be  paid  for 
by  the  parties  receiving  the  same,  the  same  to  be  furnished  at  the 
actual  cost  thereof. 

Sec.  2616.  No  baker  or  vender  of  food  shall  sell  or  expose  for 
sale  any  article  of  food  containing  imitation  butter  unless  such 
baker  or  vender  shall  maintain  the  same  kind  of  a  sign  as  herein- 
before first  prescribed,  in  the  way  and  manner  prescribed  in  that 
connection,  except  that  the  woi'd  "used  "  shall  be  substituted  for 
the  word  "  sold."  If  the  selling  be  done  from  a  wagon,  or  other 
vehicle,  such  vehicle  shall  conspicuously  bear  such  a  sign. 

Sec.  2617.  No  keeper  of  a  hotel,  boarding-house,  or  restau- 
rant, temporary  or  permanent,  shall  furnish  any  guest  with  any 
imitation  butter,  or  food  containing  it,  unless  such  keeper  shall 
maintain  in  plain  sight  of  all  guests  sitting  at  tables  where  food 
is  served  such  a  sign  or  signs  as  hereinbefore  prescribed,  except 
that  the  word  "  used  "  shall  be  substituted  for  the  word  "  sold." 

Sec.  2618.  The  Governor  shall  appoint  a  citizen  of  the  State 
as  a  Dairy  Commissioner,  who"  shall  hold  office  for  two  years  from 
and  after  the  first  day  of  May  succeeding  his  appointment,  and 
until  his  successor  is  appointed,  unless  sooner  removed  by  the 
Governor  for  cause ;  and  in  case  of  his  death,  resignation,  or 
removal,  the  Governor  shall  fill  the  vacancy.  It  shall  be  the  duty 
of  the  Dairy  Commissioner  to  attend  to  the  enforcement  of  this 
chapter  throughout  the  State.  A  room  in  the  Capitol  shall  be 
set  apart  for  the  Dairy  Commissioner.  He  may  appoint  and 
remove  a  deputy,  who  may  also  act  as  clerk.  The  Dairy  Com- 
missioner and  his  deputy  shall  have  free  access,  at  all  reasonable 
hours,  for  the  purpose  of  examining  into  any  suspected  violation 
of  this  chapter,  to  all  places  and  premises,  apartments  of  private 
families  keeping  no  boarders  excepted,  where  the  Dairy  Commis- 
sioner or  his  deputy  suspects  imitation  butter  to  be  made,  sold,  or 
used ;  and  on  tender  of  the  market  price  of  good  butter  for  the 
same  may  take  from  any  person,  firm,  or  corporation,  samples  of 
any  articles  suspected  to  be  imitation  butter.  The  Dairy  Com- 
missioner  may  have  samples  suspected    to    be   imitation  butter 


STATE   LAWS   REGARDING   ADULTERATION.  73 

analyzed  at  the  Connecticut  Experiment  Station,  or  by  any  State 
chemist,  and  a  sworn  or  affirmed  certificate  of  the  analyst  shall  be 
prima  facie  evidence  of  the  ingredients  and  constituents  of  the 
sample  analyzed.  Any  one  refusing  the  Dairy  Commissioner,  or 
his  deputy,  access,  in  a  reasonable  manner  and  at  a  reasonable 
time,  to  premises  for  said  purpose  of  examination,  or  refusing  to 
sell  samples  as  hereinbefore  provided  for,  shall  incur  the  penalty 
hereinafter  first  provided  for  violation  of  this  chapter. 

The  Dairy  Commissioner  shall  make  an  annual  report  to  the 
Governor,  and  such  annual  reports  shall  be  submitted  to  the 
General  Assembly  at  its  regular  session. 

Sec.  2619,  Any  person  violating  any  of  the  provisions  of 
sections  2614,  2615  or  2616,  and  any  person  except  a  boarding- 
house  keeper  violating  section  2617,  shall  for  the  first  oflfence  be 
fined  not  more  than  one  hundred  dollars,  or  imprisoned  not  more 
than  sixty  days,  or  both ;  for  any  subsequent  offence  said  fine 
and  imprisonment  shall  be  doubled.  Any  boarding-house  keeper 
violating  section  2617  shall  for  the  first  offence  be  fined  twenty- 
five  dollars,  or  imprisoned  not  exceeding  thirty  days,  or  both; 
for  any  subsequent  offence,  said  fine  and  imprisonment  last  men- 
tioned shall  be  doubled.  Evidence  of  any  violation  of  this  chap- 
ter, shall  be  prima  facie  evidence  of  wilful  violation,  with 
knowledge. 


ADULTERATION  OF  MILK. 

[G.  S.  1888,  Ch.  CLVIII.] 

Sec.  2658.  Whoever  shall  knowingly  sell,  su^Dply,  or  bring  to 
be  manufactured  to  any  butter  or  cheese  manufactory  in  this 
State  any  milk  diluted  with  water,  or  adulterated  by  the  addition 
of  any  foreign  substance,  or  from  which  any  milk  or  cream  or 
milk  commonly  known  as  strippings  has  been  taken  ;  or  whoever 
shall  knowingly  bring  or  supply  milk  to  any  butter  or  cheese 
manufactory  that  is  tainted  or  partly  sour,  shall  forfeit  not  less  than 
twenty-five  nor  more  than  one  hundred  dollars,  with  costs  of  suit, 
for  the  benefit  of  the  person  or  persons  upon  whom  such  fraud 
shall  be  committed. 

Sec.  2659.  The  usual  test  for  quality  and  the  certificate  of 
analysis  of  the  Director  of  the  Connecticut  Agricultural  Experi- 
ment Station  shall  be  deemed  prima  facie  proof  of  adulteration. 


Y4:        CONNECTICUT    EXPERIMENT   STATION    REPORT,    1896. 

Sec.  2660.  No  person  shall  sell,  ofler  or  expose  for  sale  any 
milk  from  which  the  cream,  or  any  part  thereof,  has  been 
removed,  without  distinctly  and  durably  affixing  a  label,  tag,  or 
mark  of  metal  in  a  conspicuous  place  upon  the  outside,  and  not 
more  than  six  inches  from  the  top  of  every  can,  vessel,  or  pack- 
age containing  such  milk,  and  such  metal  label,  tag,  or  mark 
shall  have  the  words  "  Skimmed  Milk "  stamped,  printed,  or 
indented  thereon  in  letters  not  less  than  one  inch  in  height ;  and 
such  milk  shall  only  be  sold  or  retailed  out  of  a  can,  vessel,  or 
package  so  marked. 

Sec.  2661.  No  person  shall  sell  or  ofier  for  sale,  or  shall  have 
in  possession  with  intent  to  sell  or  offer  for  sale,  any  impure  or 
adulterated  milk. 

Sec.  2662.  Every  person  who  shall  violate  any  of  the  pro- 
visions of  the  two  preceding  sections  shall  be  fined  not  more  than 
seven  dollars,  or  imprisoned  not  more  than  thirty  days,  or  both. 

Sec.  2663.  A  printed  notice  of  this  and  the  five  preceding  sec- 
tions shall  be  conspicuously  posted  in  all  public  places,  creameries 
or  factories  where  milk  is  received  or  sold. 

Sec.  2664.  Any  person  who  shall  knowingly  sell,  or  expose 
for  sale,  milk,  or  any  product  of  milk,  from  any  cow  which  shall 
have  been  adjudged,  by  the  Commissioners  upon  Diseases  of 
Domestic  Animals,  affected  with  tuberculosis,  or  other  blood  dis- 
ease, shall  be  fined  not  more  than  seven  dollars,  or  imprisoned  not 
more  than  thirty  days,  or  both. 


ADULTERATION  OF  MOLASSES. 

[G.  S.  1888,  Ch.  CLVII.] 

[Amended  by  Ch.  CCXXXVIII,  Public  Acts,  Jan.  Sess.,  1889.] 

Sec.  2620.  It  shall  be  the  duty  of  the  Dairy  Commissioner  to 
attend  to  the  enforcement  of  the  law  against  the  adulteration  of 
molasses  and  the  sale  of  adulterated  molasses,  and  for  the  purpose 
of  examining  into  suspected  violations  of  such  law,  he  shall,  at  all 
reasonable  hours,  have  free  access  to  all  places  cind  premises 
where  he  suspects  that  molasses  is  adulterated  or  adulterated 
molasses  is  sold,  and,  on  tender  of  the  market  price  of  good 
molasses  for  the  same,  he  may  take  from  any  person,  firm  or  cor- 
poration, samples  of  molasses  which   he  suspects  is  adulterated ; 


STATE    LAWS   REGARDING   ADULTERATION.  75 

and  he  may  have  samples  of  molasses  suspected  to  be  adulterated 
analyzed  by  any  State  chemist  or  by  the  Experiment  Station, 
and  a  sworn  or  affirmed  certificate  of  such  analyst  shall  h^  prima 
facie  evidence  of  the  ingredients  and  constituents  of  the  sample 
analyzed ;  and  if  such  analysis  shall  show  that  the  molasses  is 
adulterated,  he  shall  make  complaint  to  the  proper  prosecuting 
officer  that  the  person  or  persons  who  adulterated  said  molasses, 
or  sold  or  exposed  for  sale  such  adulterated  molasses,  may  be 
prosecuted. 

Sec.  2621.  Any  person  refusing  the  Dairy  Commissioner  or  his 
deputy  access  in  a  reasonable  manner  and  at  a  reasonable  time  for 
said  purpose  of  examination,  or  refusing  to  sell  samples  as  herein- 
before provided,  shall  be  fined  not  more  than  seven  dollars,  or 
imprisoned  not  more  than  thirty  days,  or  both. 

Sec.  2622.  Any  person  who  shall  adulterate  any  molasses,  or 
who  shall  sell,  or  offer,  or  expose  for  sale,  or  who  shall  solicit  or 
receive  any  order  for  the  sale  or  delivery  within  this  State,  or  for 
delivery  without  this  State  for  shipment  into  this  State,  of  any 
molasses  adulterated  with  salts  of  tin,  terra  alba,  glucose,  dextrose, 
starch  sugar,  corn  syrup,  or  other  preparation  of  or  from  starch, 
shall  be  fined  not  more  than  five  hundred  dollars,  or  imprisoned 
not  more  than  one  year,  or  both.  The  delivery  of  any  of  the 
above  mentioned  preparations  upon  any  order  solicited  or  received 
within  this  State,  shall  be  conclusive  evidence  that  the  order, 
upon  which  such  delivery  was  made,  was  for  such  articles,  and 
shall  render  the  person  soliciting  or  receiving  such  order  liable  to 
the  penalty  above  prescribed. 

ADULTERATION    OF   CANDY. 

[Chapter  CLXXXIII,  Acts  of  Session  of  1895.] 

Be  it  enacted  hy  the  Senate  and  Souse  of  Representatives  in 
General  Assembly  convened: 

Any  pei-son  who  shall  adulterate  candy  with  terra  alba,  barytes, 
talc,  or  any  other  mineral  substance,  or  with  poisonous  colors  or 
flavors,  or  knowingly  sell  or  offer  for  sale  candy  so  adulterated, 
shall  be  punished  by  a  fine  of  not  more  than  one  hundred  dollars. 


76        CONNECTICUT   EXPERIMENT   STATION   REPOET,    1896. 


AN   ACT   TO   PREVENT   ERA  LTD   IN  THE   MANUFAC- 
TURE  AND   SALE    OF   VINEGAR. 

[Chap.  LX,  Acts  of  Session  of  1889,  as  amended  by  Chap.  CCXXXIV  of 
Acts  of  same  Session.] 

Se  it  enacted  hy  the  Senate  and  House  of  Representatives  in 

General  Assembly  convened: 

Section  1.  No  person  shall  make  and  sell,  or  make  for  sale, 
as  cider  vinegar,  any  vinegar  not  produced  wholly  from  the  juice 
of  apples.  No  person  shall  add  to  any  vinegar,  or  to  any  article 
sold  or  to  be  sold  as  vinegar,  any  drug,  any  hurtful  or  foreign 
substance,  any  coloring  matter,  or  any  acid,  other  than  acetic. 
Any  person  violating  this  section  of  this  act  shall  be  fined  fifty 
dollars  for  a  first  ofiense,  and  for  a  second  or  later  offense  he  shall 
be  fined  one  hundred  dollars  and  imprisoned  thirty  days. 

Sec.  2.  No  person  shall  make  and  sell,  or  make  for  sale,  any 
vinegar  not  having  an  acetic  acidity  equivalent  to  the  presence 
therein  of  not  less  than  four  per  centum  by  weight  of  absolute 
acetic  acid,  and  in  the  case  of  cider  vinegar,  not  less  than  two  per 
centum  by  weight  of  cider  vinegar  solids  upon  full  evaporation 
over  boiling  water.  No  maker  of  vinegar  shall  sell  the  same 
without  conspicuously  branding,  stenciling  or  painting  upon  the 
head  of  the  barrel,  cask,  keg,  or  package  containing  the  same,  the 
name  of  the  maker,  his  residence  or  place  of  manufacture,  and  in 
the  case  of  cider  vinegar,  the  words  "  cider  vinegar,"  provided 
that  this  clause  concerning  marking  shall  not  apply  to  retail 
sales,  at  the  place  of  manufacture,  in  quantities  of  less  than  five 
gallons,  and  in  open  packages.  Any  person  violating  this  section 
of  this  act  shall  be  fined  ten  dollars  for  a  first  offense,  and  for  a 
second  or  later  offense  fifty  dollars. 

Sec.  3,  No  person  shall  sell,  or  ofler,  or  expose  for  sale,  or 
exchange,  or  solicit,  or  receive  any  order  for  the  sale  or  delivery 
within  this  State,  or  for  delivery  without  this  State  for  shipment 
into  this  State  :  first,  any  vinegar,  as  cider  vinegar,  not  wholly 
produced  from  the  juice  of  apples  ;  or  second,  any  vinegar,  or 
article  sold  or  to  be  sold  as  vinegar,  in  which  has  been  added 
any  drug,  or  any  hurtful  or  foreign  substance,  or  any  coloring 
matter,  or  any  acid  other  than  acetic  ;  or  third,  any  vinegar  not 
having  an  acetic  acidity  equivalent  to  the  presence  therein  of  not 


STATE   LAWS   REGARDING  ADULTERATION.  77 

less  than  four  per  centum  by  weight  of  absolute  acetic  acid,  and 
in  case  of  cider  vinegar,  not  less  than  two  per  centum  by  weight 
of  cider  vinegar  solids  upon  full  evaporation  over  boiling  water ; 
or  fourth,  any  vinegar  made  in  this  State  and  purchased  by  the 
person  last  mentioned  of  the  maker  in  a  barrel,  cask,  keg  or  other 
package  not  branded,  stenciled  or  painted  as  required  by  a  pre- 
vious section  of  this  act.  Any  person  violating  this  section  of 
this  act  shall  be  fined  ten  dollars  for  a  first  oflfense,  and  for  a  sec- 
ond or  later  oflfense  fifty  dollars.  The  delivery  of  any  of  the 
above  mentioned  articles  upon  any  oi'der  solicited  or  received 
within  this  State  shall  be  conclusive  evidence  that  the  order  upon 
which  such  delivery  was  made  was  for  such  articles,  and  shall 
render  the  person  soliciting  or  receiving  such  order  liable  to  the 
penalty  above  prescribed. 

Sec.  4.  It  shall  be  the  duty  of  the  Dairy  Commissioner  to 
attend  to  the  enforcement  of  this  act ;  and,  for  the  purjjose  of 
examining  into  suspected  violations  thereof,  he  shall  at  all  reason- 
able hours  have  free  access  to  all  places  and  premises  where  he 
suspects  that  any  provision  of  this  act  is  violated,  and  on  tender 
of  the  market  price  of  good  vinegar  therefor,  he  may  take  from 
any  person,  firm  or  corporation,  samples  of  vinegar  which  he  sus- 
pects of  being  made  or  sold  in  violation  of  this  act ;  and  he  may 
himself  analyze  such  samples,  or  have  such  samples  analyzed  by 
any  State  chemist  or  by  the  Experiment  Station  ;  and  a  sworn  or 
afiirmed  certificate  by  such  analyst  shall  he  prima  facie  evidence 
of  the  ingredients  and  constituents  of  the  sample  analyzed  ;  and 
if  such  analysis  shall  show  that  such  sample  does  not  conform  to 
any  requirement  of  this  act,  and  shall  give  the  Dairy  Commis- 
sioner reasonable  ground  for  belief  that  any  provision  of  this  act 
has  been  violated  he  shall  make  complaint  to  the  proper  prosecut- 
ing oflficer,  to  the  end  that  the  violator  may  be  prosecuted. 

Sec.  5.  Any  person  refusing  the  Dairy  Commissioner  or  his 
deputy  access,  in  a  reasonable  manner  and  at  a  reasonable  time, 
for  said  purpose  of  examination,  or  refusing  to  sell  samples  as 
hereinbefore  provided,  shall  be  fined  not  more  than  seven  dollars, 
or  imprisoned  not  more  than  thirty  days,  or  both.  Evidence  of 
any  violation  of  this  act  shall  be  prima  facie  evidence  of  wilful 
violation  with  knowledge. 


78        CONNECTICUT    EXPERIMENT   STATION   REPOET,    1896. 


ADULTERATION    OF    SPIRITUOUS    AND    INTOXICA- 
TING  LIQUORS. 

[G.  S.  1888,  Ch.  CLXXXVII,  Sec.  3100.] 

Every  person  who  shall  manufacture,  sell,  or  keep  for  sale,  any 
spirituous  or  intoxicating  liquors,  or  any  liquors  made  or  com- 
pounded in  imitation  thereof,  which  are  adulterated  with  any 
deleterious  or  poisonous  substance,  shall  be  fined  not  more  than 
two  hundred  and  fifty  dollars,  which  fine  shall  be  paid,  one-half 
to  him  who  shall  prosecute  to  effect,  and  the  other  half  to  the 
town  in  which  such  offense  is  committed. 


ADULTERATION  OF  DRUGS  AND  MEDICINES. 

[G.  S.  1888,  Ch.  CLXXXVIII,  Sec.  3129.] 

Every  person  who  shall  knowingly  adulterate  or  cause  any  for- 
eign or  inert  substance  to  be  mixed  with  any  drug,  or  medicinal 
substance  or  preparation  recognized  by  any  pharmacopoea  or 
employed  in  medical  or  medicinal  practice,  so  as  to  weaken  or 
destroy  its  medicinal  effect,  or  shall  sell  such  drug,  or  compound, 
knowing  it  to  be  so  adulterated  or  mixed,  shall  be  fined  not  less 
than  ten,  nor  more  than  one  hundred  dollars,  and  upon  conviction, 
all  such  adulterated  or  mixed  articles  in  his  possession  may  be 
seized  upon  a  warrant  issued  by  the  court  in  which  such  convic- 
tion is  had,  and  destroyed  by  the  officer  by  whom  such  seizure 
shall  be  made. 

ADULTERATION  OF  FOOD. 

[G.  S.  1888,  Ch.  CLVIII.] 

Sec.  2648.  The  boards  of  health  of  the  several  cities,  boroughs, 
and  towns,  in  this  State,  may  from  time  to  time,  at  their  discre- 
tion, procure  from  any  dealer  in  provisions,  groceries,  medicines, 
or  other  articles  of  consumption,  samples  of  such  articles,  and 
cause  the  same  to  be  analyzed  by  one  of  the  State  chemists,  and 
if  on  such  analysis  it  shall  be  found  that  the  article  analyzed  is 
adulterated  with  any  deleterious^  or  foreign  ingredient  or  ingred- 
ients, other  than  is  represented  verbally  and  in  a  conspicuous 


STATE   LAWS   REGARDING-   ADULTERATION,  79 

label  by  the  seller,  the  chemist  making  the  analysis  shall  issue  his 
certificate  setting  forth  the  kind  and  quantity,  as  near  as  may  be, 
of  deleterious  and  foreign  ingredients  found  in  the  article  analyzed, 
and  the  board  of  health  causing  such  analysis  to  be  made  shall 
cause  said  certificate  to  be  published  in  some  paper  published  in 
the  city,  borough,  or  town,  or  one  nearest  thereto,  where  the  arti- 
cle analyzed  was  obtained,  for  such  length  of  time  as  they  may 
think  proper,  and  the  cost  of  analysis,  together  with  the  cost  of 
the  publication  of  the  certificate,  shall  be  paid  by  the  person  or 
firm  from  whom  the  article  analyzed  was  obtained ;  and  if  such 
person  or  firm  shall  so  elect,  he  or  they  may  annex  to  said  certifi- 
cate his  or  their  sworn  afiidavit,  setting  forth  from  whom  the  arti- 
cle analyzed  was  purchased  by  him  or  them. 

Sec.  2649.  In  all  cases  where  an  analysis  has  been  made 
according  to  the  provisions  of  the  preceding  section,  and  the  arti- 
cle or  articles  analyzed  shall  have  been  found  pure  and  free  from 
foreign  ingredients,  the  cost  of  the  analysis  shall  be  paid  by  the 
city,  borough,  or  town,  whose  board  of  health,  or  any  oflicer 
thereof,  caused  such  analysis  to  be  made. 

Sec.  2650.  Every  person  who  shall  adulterate  any  sugar,  or 
who  shall  knowingly  sell,  or  ofier  or  expose  for  sale  any  sugar 
which  has  been  adulterated  with  salts  of  tin,  terra  alba,  glucose, 
dextrose,  starch  sugar,  corn  syrup,  or  other  preparation  from 
starch,  shall  be  fined  not  more  than  five  hundred  dollars,  or 
imprisoned  not  more  than  one  year. 


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